Cheddar cornbread muffins recipe

26 ratings Rate
  • Serves 12
  • 10 mins to prepare and 20 mins to cook
  • 251 calories / serving
  • Freezable
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Preheat oven to gas 5, 190°C, fan 170°C. Use a tablespoon of the melted butter to grease a 12-hole nonstick muffin tin. Put a heaped tablespoon of cheese to one side, along with the extra cheese slices you will need to serve the muffins, then combine the rest of the dry ingredients in a large mixing bowl. In a separate bowl, mix the eggs, buttermilk, milk and remaining melted butter together.

Pour the wet ingredients into the dry and lightly mix together until just combined. Don't overwork the mixture. Spoon into the muffin holes and sprinkle with the reserved grated cheese. Bake for 20 minutes, until raised and golden.

Transfer to a wire rack to cool slightly. Serve warm, split horizontally and filled with a dollop of tomato chutney, some salad leaves and extra slices of cheese. Alternatively, the muffins can be wrapped individually and frozen for up to three months.

Find out more about Vintage Farmhouse Cheddar 

See more Cheddar recipes 

Freezing and defrosting guidelines

Bake according to the recipe but stop before adding decoration or icing if called for. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.

Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven.

If you wish to add icing or decoration, add them after the baked goods have fully defrosted and are at room temperature.

  • Ingredients

  • 50g (2oz) butter, melted
  • 150g Tesco Finest Farmhouse Handmade Vintage Cheddar, coarsely grated, plus extra slices, to serve
  • 300g (10oz) fine cornmeal
  • 150g (5oz) self-raising flour, sifted
  • ½tsp bicarbonate of soda
  • ½tsp salt
  • 2 eggs
  • 280ml (8fl oz) buttermilk
  • 175ml (6fl oz) milk
  • Energy 1050kj 251kcal 13%
  • Fat 10g 15%
  • Saturates 5g 27%
  • Sugars 2g 2%
  • Salt 0.7g 12%

of the reference intake
Carbohydrate 30.9g Protein 9.2g Fibre 2.1g


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