Cornbread muffins are baked every day in America's South. Victor’s grandmother would have pounded the corn kernels by hand, but he says tinned creamed corn is really handy and much easier! These muffins are lovely by themselves or served with collard greens, gumbo or jambalaya.
- 90 g (½ cup) polenta
- 225 g (1½ cups) self-raising flour
- 110 g (½ cup) caster sugar
- pinch of salt
- 150 g butter, melted
- 3 eggs
- 1 cup creamed corn
- 250 ml (1 cup) full-cream milk
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 180°C and grease a muffin tray. Mix the polenta, flour, sugar, salt, butter and eggs until well combined. Stir in the creamed corn and milk. Spoon the mixture into the muffin tray and bake for 15–20 minutes or until golden brown.