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