Buttermilk Corn Muffins

This recipe shows that muffins can be more savoury than sweet. They are very yummy when just out of the oven and the butter is melting while you eat them.

12 Muffins
Prep: 5 minutes
Cook: 15-20 minutes



  • 100g yellow cornmeal or easy cook polenta
  • 200g self raising flour
  • 2 tsp caster sugar
  • pinch salt
  • 2 tbsp parsley finely chopped
  • 2 eggs
  • 100g buttermilk
  • 50ml milk


  1. Preparatioin: Grease a 12 muffin tinwell with butter. Preheat an oven to 180°C.
  2. Batter: Sift the cornmeal, flour, salt and sugar into a bowl. Whisk together the parsley, eggs, buttermilk and milk together well in a separate bowl. Make a well in the flour mixture and pour in the mixture in the separate bowl and beat it in well, so that there are no lumps.
  3. To Cook: Pour the batter into the muffin tins filling them up to two thirds full. Place in the preheated oven for 15-20 minutes until risen and golden brown. When a knife is placed in it should come out clear.
  4. Remove the muffins from the oven and serve them warm with plenty of butter.
  • Any muffins that are not eaten can be frozen and will reheat well after 1-2 hours of defrosting.