Home > Recipes & Trends > Everyday Indulgences > Cornbread muffins with cheddar, jalapeño & courgette
  • Serves: 12


    • 325G can sweetcorn, drained

    • 250G polenta

    • 130G Orkney Coloured Mature Cheddar

    • 100G all-purpose flour

    • 2 tsp baking powder

    • 1 tsp salt

    • 1 courgette, grated

    • 250ml milk

    • 3 latge eggs, lightly beaten

    • 80G unsalted Président butter, melted

    • 2 large jalapeños, finely sliced

  • Method

    • 1 Heat oven to 180C/160C fan/gas 4 and line a 12-cup muffin tray with cases.

    • 2 Add 30g each of sweetcorn, polenta and Orkney cheddar Cheese to a food processor bowl. Pulse until a rough crumb and set aside.

    • 3 Place the remaining polenta in a large mixing bowl along with the flour, baking powder and salt, and whisk until combined.

    • 4 Stir in the remaining sweetcorn followed by the grated courgette, milk, eggs and melted butter, then fold in the remaining Orkney Cheddar cheese plus the jalapeños.

    • 5 Divide the batter between the 12 muffin holes and sprinkle over the cheesy crumb you set aside earlier.

    • 6 Bake for 15-20 mins, until the muffins turn golden brown and a skewer comes out clean.

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  • Recipe Inspiration

    Cheddar & courgette risotto

    Enjoy a delicious risotto with Orkney White Mature Cheddar.

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    Sausage Burger with Cheddar and Caramelised Apple

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