Home style cornbread muffins

 Cornbread is one of those dishes you'll find in almost every kitchen around the world. But it's done a bit differently depending on where you are. When you make it with a few tweaks, it becomes a delightful British-style cornbread muffin.

Here is a simple and delicious recipe for British-style cornbread muffins.

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British-Style Cornbread Muffins

• Prep time: 10 minutes

• Cook time: 15-20 minutes

• Yields: 12 muffins

Ingredients

• 1 cup (120g) plain flour

• 1 cup (120g) cornmeal

• ⅓ cup (65g) caster sugar

• 4 teaspoons baking powder

• ½ teaspoon salt

• 1 large egg

• 1 cup (240ml) milk

• ¼ cup (60ml) vegetable oil or melted butter

Instructions

1. Preheat the oven: Get the oven on to 200°C (180°C fan). Line a 12-hole muffin tin with paper cases.

2. Mix the dry ingredients: In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.

3. Mix the wet ingredients: In a separate bowl, lightly beat the egg. Then, stir in the milk and oil or melted butter.

4. Combine: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are perfectly fine.

5. Fill the tins: Spoon the batter evenly into the paper cases, filling each one about two-thirds full.

6. Bake: Pop them in the oven for 15-20 minutes, or until they're golden brown and a skewer comes out clean when you stick it in the middle.

7. Cool: Let the muffins cool in the tin for a couple of minutes before you transfer them to a wire rack to cool completely.

These are absolutely lovely served warm with a slather of butter and a drizzle of honey or a dollop of jam. They are also wonderful with a bowl of soup or stew. Enjoy!