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  • 175 g (6 oz) frozen sweetcorn
  • 150 g (5 oz) self-raising flour
  • 150 g (5 oz) cornmeal
  • 2 teaspoons baking powder
  • 75 g (3 oz) Gruyère cheese, grated
  • 4 tablespoons chopped chives
  • 100 g (3½ oz) cooked ham hock, diced
  • 2 eggs, beaten
  • 200 ml (7 fl oz) milk
  • 4 tablespoons vegetable oil
  • salt and pepper

Cook the sweetcorn in a saucepan of boiling water for 1 minute. Drain well.

Mix together the flour, cornmeal, baking powder, cheese, chives and a little salt and pepper in a bowl. Stir in the ham and sweetcorn. Beat together the eggs, milk and oil in a jug. Add to the dry ingredients and stir together using a large metal spoon until just combined.

Divide the mixture evenly between paper muffin cases arranged in a 12-hole muffin tray. Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 20 minutes or until golden and just firm to the touch. Transfer to a wire rack to cool.

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