Family and Kids

  • 2 corn on the cobs
  • 4 smoked streaky bacon rashers, finely chopped
  • 1 small onion, finely chopped
  • 275 g (9 oz) cornmeal
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1½ teaspoons crushed dried chillies
  • 1 teaspoon cumin seeds, crushed
  • 4 tablespoons fresh coriander, chopped
  • 2 eggs
  • 65 g (2½ oz) lightly salted butter, melted
  • 225 ml (7½ fl oz) milk

Line a 12-section muffin tray with paper muffin cases. Cook the corn cobs in a large saucepan of boiling water for 5 minutes. Drain and leave to cool. Using a knife, strip the kernels away from the cobs.

Put the bacon and onion in a small, dry frying pan and cook gently, stirring frequently, until the bacon is turning crisp and golden. Leave to cool.

Mix together the cornmeal, baking powder, salt, chillies, cumin and coriander in a bowl. Stir in the bacon, onion and corn.

Beat the eggs with the melted butter and milk and add to the dry ingredients. Use a large metal spoon to stir the ingredients gently together until only just combined. Divide the muffin mixture between the paper cases.

Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 15 minutes or until risen and pale golden. Serve warm or cold.

Like This? Try These
More on Food