- Makes12
- CourseSide
- Prepare20 mins
- Cook30 mins
- Total time50 mins
- Pluscooling
Ingredients
- 75g unsalted butter
- 2 Essential Sweetcorn Cobs (or 160g frozen or drained tinned corn)
- 2 tsp sunflower or vegetable oil, plus extra for greasing
- 100g polenta, plus extra for dusting
- 100g plain flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- ½ tsp fine salt
- 100g mature Cheddar, grated
- 3 fresh jalapeños, deseeded and finely chopped
- 1 unwaxed lime, zest, plus extra zest for serving (optional)
- 25g pack coriander, leaves finely chopped
- 2 eggs
- 284ml pot Essential Buttermilk
Method
Melt the butter in a pan over a low heat; set aside to cool a little. Meanwhile, heat the grill to medium-high. Rub the corn cobs with the oil, then grill for 8-10 minutes, turning every few minutes, until tender (ideally not charred); set aside on a board.
Preheat the oven to 200°C, gas mark 6. Brush the holes of a 12-hole muffin tin with oil; dust with polenta. In a large bowl, mix the polenta, flour, baking powder, bicarbonate of soda and salt. Slice the kernels off the cobs; add to the bowl (or add the frozen/tinned corn) with 75g Cheddar, ½ the jalapeños, the zest and coriander.
In a jug, use a balloon whisk to combine the melted butter, eggs and buttermilk with a little freshly ground black pepper. Add to the dry ingredients; mix lightly until combined. Divide evenly among the holes in the tin, then scatter over the remaining cheese and jalapeños. Bake for 15-20 minutes until golden and a skewer inserted into the centre comes out clean. Allow to cool in the tin for 5-10 minutes, then carefully transfer to a cooling rack. Scatter over extra lime zest to serve, if liked.
Nutritional
Typical values per item when made using specific products in recipe
Energy | 789kJ/ 189kcals |
---|---|
Fat | 11g |
Saturated Fat | 5.6g |
Carbohydrates | 16g |
Sugars | 2.5g |
Fibre | 1.2g |
Protein | 6.4g |
Salt | 0.8g |