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Chilli cornbread muffins recipe

Chilli cornbread muffins recipe

3 ratings

These tender cornbread muffins are the perfect portable picnic snack. Cheddar cheese, sweet sundried tomatoes and spicy jalapeños pack these buttery muffins with flavour for a delicious (and veggie) lunchtime alternative to standard sandwiches. See method

  • Serves 12 (makes 12)
  • 20 mins to prepare and 25 mins to cook
  • 110 calories / serving
  • Vegetarian


  • 40g butter, melted, plus extra for greasing
  • 60g cornmeal or plain flour
  • 45g plain flour
  • ¾ tsp baking powder
  • ¼ tsp bicarbonate of soda
  • 1 free-range egg, beaten
  • 190ml buttermilk
  • 70g mature Cheddar, grated
  • 65g sundried tomatoes, drained and finely chopped
  • 20g sliced jalapeños from a jar, finely chopped
  • 1 rosemary sprig, finely chopped, plus a few extra leaves
If you don't have any Cheddar, try using another hard cheese

Each serving contains

  • Energy

  • Fat

    7g 10%
  • Saturates

    4g 18%
  • Sugars

    1g 1%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 7.8g Protein 3.6g Fibre 0.6g


  1. Preheat the oven to gas 6, 200°C, fan 180°C and brush a 12-hole muffin tin with butter. Mix the cornmeal, flour, baking powder, bicarbonate of soda and a pinch of salt in a bowl.
  2. In a separate bowl, whisk together the melted butter, egg and buttermilk. Pour into the dry ingredients and fold together. Mix in 40g Cheddar, 50g sundried tomatoes, 15g jalapeños and the chopped rosemary. Divide between the holes of the muffin tin, then top with the remaining Cheddar, sundried tomatoes, jalapeños and the rosemary leaves. Bake for 20-25 mins until risen and an inserted skewer comes out clean; if the muffins colour too quickly, cover with foil. Will keep in a sealed container for 2-3 days.

Use it up: Mix any leftover buttermilk from the muffins with lemon juice and seasoning to make a Caesar-style salad dressing.

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