These savoury corn muffins are great for breakfast with crispy muffins, but they’re also fantastic for mopping up spicy gravies, like the sauce in a chilli con carne. I’ve, er, borrowed this recipe from Heston Blumenthal’s At Home cookbook. The great man uses preserved jalapeno peppers, but I only had green chillies to hand, but they were fantastic. If you don’t fancy the chilli versions, replace the chillies with 50g grated hard cheese, such as Cheddar or Parmesan.
120g plain flour
20g baking powder
1 tsp salt
40g golden caster sugar
100g whole milk
2 large eggs, lightly beaten
50g unsalted butter, melted and cooled, plus extra for greasing
2 green chillies, deseeded and finely chopped
1. Preheat the oven to 180C/Gas 4
2. Sift the flour, cornmeal, baking powder, salt and sugar into a bowl and make a well in the centre.
3. Mix the buttermilk, milk, eggs and melted butter and pour into the well. Stir with a wooden spoon until the mixture comes together, then stir in the chillies.
4. Butter and flour a 12-hole muffin tin and fill the moulds three-quarters of the way up.
5. Bake the muffins in the oven for 20 mins.
6. Remove from the oven and run a sharp knjife around each muffin to loosen it from the tin. Allow to cool a little, then turn them out onto a cooling rack. Store in a cake tin for up to a day.