Cornbread Muffin Cups
2 cups coarse cornmeal (available in New Zealand as maize flour or maize meal )
2 cups flour (use gluten-free as required)
1/4 cup caster sugar
1 1/2 tablespoons baking powder
1 teaspoon salt
2 and 3/4 cups milk
1/2 cup sour cream
1/4 cup vegetable oil
1 1/2 cups cheddar (tasty) cheese, grated
Fine diced fresh chilli to taste (optional)
Preheat oven to 200C (400F) degrees, making sure its well warmed up.
Grease a standard size muffin/cupcake tray.
Mix dry and wet ingredients in 2 separate bowls. Pour the dry over the wet and combine the ingredients gently taking care not to overmix, the batter should be a little lumpy.
Pour into the muffin tray compartments, filling each to ¾ full.
Bake for 10-12 minutes until firm to the touch and lightly browned.
Let muffins cool completely and using a teaspoon or a small knife cut or scoop out the middle of the muffin, making a deep well for your filling.
Add your choice of warmed filling, leftover pulled pork is perfect. Top with a poached egg, garnish with diced chilli if using and serve.
Hot sauce match Smoky Dragon Chipotle