Serve these slightly sweet cornmeal muffins with a big pot of chilli con carne, or if you like, dress them up with some fresh chilli and some chopped roasted red peppers.
- 125g cornmeal or fine polenta
- 125g plain flour
- 5 tbsp. caster sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 egg
- 4 tbsp. veg or rapeseed oil
- 250ml milk
Preheat oven to 200C and grease or line a 12-hole muffin tin.
Mix together the cornmeal, flour, sugar, baking powder and salt. Whisk together the egg, oil and milk, then add the wet mix to the dry mix and stir until just combined. Divide between the muffin liners.
Bake for 15-20 minutes or until a skewer inserted into the centre of a muffin comes out clean.