Summer sausage rolls
When the weather is warmer, bring some sunshine flavours into everyone’s favourite afternoon tea and picnic snack
Cornbread muffins
Makes 12
Easy
Prep:
Cook:
These savoury snacks are brilliant for picnics and lunchboxes - plus they can be frozen ahead
Skip to ingredients
- 85g melted butterplus extra for frying
- 1 large sweetcornkernels sliced off
- 1 small onionfinely chopped
- ½ red chillideseeded, finely chopped
- 140g plain flour
- 140g polentaor cornmeal
- 2 tsp baking powder
- 50g strong cheddargrated
- 2 eggs
- 284ml pot buttermilk
- 100ml milk
Nutrition: per serving
- kcal189
- fat9g
- saturates5g
- carbs22g
- sugars3g
- fibre1g
- protein6g
- salt0.44glow
Method
step 1
Heat oven to 200C/180C fan/gas 6 and brush a 12-hole muffin tin with some of the melted butter Put the corn kernels in a pan with the onion, chilli and a knob of butter. Gently fry for 5-10 mins until golden and soft.
step 2
Mix together the flour, polenta, baking powder and cheddar with 1 tsp salt in a large mixing bowl. Whisk together the eggs, buttermilk and milk, then stir into the dry ingredients with the remaining melted butter and corn mixture. Divide between the muffin holes (they will be quite full) and bake for 25-30 mins or until golden brown and cooked through – poke in a skewer to check. Best eaten warm.
