These are best served warm at breakfast , perhaps with frittata . The recipe is from ” Alice’s Cook Book” by Alice Hart.
Ingredients
- 2 tbsps olive oil plus more for the tin
- 160 g mature cheddar cheese
- 300 g fine cornmeal or polenta
- 150 g 00 or plain flour sifted
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 2 free range eggs
- 280 ml buttermilk
- 175 ml milk
- 2 mild red chillies deseeded and chopped
- 2 tbsps chopped coriander
Servings:
Instructions
- Preheat the oven to 190 C, Fan 180, Gas 5. Oil a non stick 12 hole muffin tin. Coarsely grate 100g of the cheese and cut the rest into 12 equal sized cubes.
- Combine all the dry ingredients in a mixing bowl and add the eggs, buttermilk, milk, oil, grated cheese, chilli and coriander. Divide between the holes in the muffin tin. Push a cheese cube into the centre of each.
- Bake for about 20 minutes until risen and smelling delicious. Remove from the oven and cool slightly on wire racks, but eat while still warm.
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