Chilli Cornbread Muffins


Chilli Cornbread Muffins
Cornbread muffins are baked every day in America's South. These ones are given extra flavour with the addition of green and red chillies.

You could make these Chilli Cornbread Muffins in a loaf tin, but the Texas muffin tin ensures the perfect ratio of smoked paprika topping to the tender, buttemilk interior. They are also delicious served with sour cream and chopped chives.

Chilli Cornbread Muffins Recipe

Serves 6


6 small whole dried chillies

1 cup plain flour

1 cup fine cornmeal or polenta

1 tbsp baking powder

1 tsp salt

2 eggs

1 cup buttermilk

100ml milk

50g butter, melted, cooled

1 long red chilli, finely chopped

1 green chilli, finely chopped

1 ½ tsp smoked paprika

sour cream, to serve

chopped chives, to serve


Soak the dried chillies in a little milk. Leave to soften for about 20 minutes.

Preheat oven to 200°C. Grease a Texas muffin tin with butter and line each hole with a piece of baking paper.

Combine flour, cornmeal or polenta, baking powder and salt in a mixing bowl. Beat eggs with the buttermilk, milk and melted butter in another bowl. Add chillies and ½ teaspoon of paprika to the flour mixture and stir in.

Pour the egg mixture into the dry ingredients and quickly mix, taking care not to over-mix. There should still be a little flour showing.

Pour mixture into the prepared paper cases. Sprinkle the top with a little more of the smoked paprika and use the soaked chillies to decorate the top.

Bake for 20-25 minutes until golden brown and firm. Serve with sour cream and chopped chives.


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