Cheesy Chive Cornbread Muffins

Name: Thermomix recipe: Cheesy Chive Cornbread Muffins
Prep time: 2 min
Cook time: 15 min
Ingredients: 200 Grams cheeses of choice, cubed (I used Swiss and cheddar); 1 Bunch chives; 1 large egg; 250 Grams buttermilk; 60 Grams Extra Virgin Olive Oil (EVOO); 1 Teaspoon Yellow Mustard; 160 Grams coarse polenta or yellow cornmeal; 60 Grams sugar; 140 Grams plain flour; 2 Teaspoons baking powder; Generous pinch pink salt flakes

Makes 8 mini loaves or 12 muffins Prep Time 2 minutes Cook Time 15 minutes Rated:

An American cookbook wouldn’t be complete without a cornbread recipe, but I have never been a fan of cornbread. I didn’t see the appeal, until I added a whack of cheese that is. I admit that I ate more than one, which is unusual for me. Don’t forget the butter—loads of it. These are perfect on their own, and as an accompaniment to anything saucy requiring plate mopping. For more great American style recipes and flavours, don't forget to pick up a copy of Tenina's America. Always on sale!

TASTE:

Serve with lots of butter as is, and as an accompaniment to any of the Chilli recipes or the Chicken and Sausage Jambalaya.

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Need

200 Grams cheeses of choice, cubed (I used Swiss and cheddar)
1 Bunch chives
1 large egg
250 Grams buttermilk
60 Grams Extra Virgin Olive Oil (EVOO) BUY
1 Teaspoon Yellow Mustard Recipe
160 Grams coarse polenta or yellow cornmeal
60 Grams sugar
140 Grams plain flour
2 Teaspoons baking powder
Generous pinch pink salt flakes BUY

Do

1: Preheat the oven to 200°C. Butter an 8-hole mini- loaf tin or 12-hole muffin tin.
2: Place cheese(s) into the Thermomix bowl and mill 10 seconds/speed 10. Remove from bowl and set aside.
3: Place half the chives into the Thermomix bowl and chop 4 seconds/speed 5. Slice the others using a knife and reserve.
4: Place egg, buttermilk, olive oil and mustard into the Thermomix bowl and blend 6 seconds/speed 6.
5: Add dry ingredients, cheeses and sliced chives. Knead 20 seconds/Interval.
6: Divide mixture between holes in tin and bake for 15 to 20 minutes or until golden and springing back when pushed with your finger.
7: Cool in tin before removing.

Serve very hot with plenty of extra butter.

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Find out more

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!