These savoury snacks are brilliant for picnics and lunchboxes – plus they can be frozen ahead
Prep:25 mins
Makes 12
85g melted butter, plus extra for frying1 large sweetcorn, kernels sliced off1 small onion, finely chopped½ red chilli, deseeded, finely chopped140g plain flour140g polenta or cornmeal2 tsp baking powder50g strong cheddar, grated2 eggs284ml pot buttermilk100ml milk
STEP 1Heat oven to 200C/180C fan/gas 6 and brush a 12-hole muffin tin with some of the melted butter Put the corn kernels in a pan with the onion, chilli and a knob of butter. Gently fry for 5-10 mins until golden and soft.STEP 2Mix together the flour, polenta, baking powder and cheddar with 1 tsp salt in a large mixing bowl. Whisk together the eggs, buttermilk and milk, then stir into the dry ingredients with the remaining melted butter and corn mixture. Divide between the muffin holes (they will be quite full) and bake for 25-30 mins or until golden brown and cooked through – poke in a skewer to check. Best eaten warm.
