- Serves 10
- Prep in 15 minutes
- Cook in 15-17 minutes
I’ve always adored the idea of cornbread & being someone relatively open to culinary experimentation you’d probably think that would then have me whipping some up without hesitation.
But weirdly that hasn’t been the case until now.
And all I can say is god I wish I’d made these up sooner…..!
- Family & Freezer Friendly
- High Fibre - Great For The Gut!
- Crowd Pleaser
- Brilliant Portable Brunch/Breakfast/Snack
1 cup quick cook polenta
Heaped 1/2 cup habanero chilli Lovecorn + the rest of the pack to decorate
2 eggs or flax eggs (1 tablespoon ground flax + 3 tablespoon water per egg)
1/4 cup coconut sugar
6 tablespoons milk of choice
1 cup yoghurt of choice
1 teaspoon baking powder
1/4 cup melted coconut oil or butter
Preheat your oven to 200C & arrange silicone cupcake moulds on a tray (or line a muffin tin with paper liners).
Add a heaped 1/2 cup of the chilli Lovecorn to a food processor & pulse to a coarse flour, decant into a bowl with the polenta, coconut sugar & baking powder, whisk to combine. Then add the rest of your ingredients beating to a thick batter. Leave to sit for 5 minutes.
Roughly chop the remaining Lovecorn kernels & spoon your batter into your cupcake moulds. Sprinkle over the chopped corn & bake for 15-17 minutes until golden & risen.
Cool for 5 minutes then turn out onto a wire rack. You can dive in whilst their warm or keep in the fridge using within 3 days (warm before eating for optimal deliciousness!). They’ll also freeze for up to 3 months.