Cornbread Muffins with Parmesan and Sesame

Name: Cornbread Muffins with Parmesan and Sesame
Yield: Makes 8
Cuisine: American
Ingredients: About 8 tsp sesame seeds for sprinkling; 180 ml (6 fl oz/¾ cup) milk; 1 egg; ¼ tsp cayenne pepper; 1 pinch salt; 3 tsp cream of tartar powder; 40 g (1½ oz) polenta; 80 g (2¾ oz) flour; 100 g (3½ oz) cornmeal; 90 g (3¼ oz) parmesan, finely grated; 60 g (2¼ oz) butter

Preparation info

Makes
8

Difficulty
Medium

Appears in

New York Christmas

By Lisa Nieschlag and Lars Wentrup

Published 2017

About

These delicious muffins, which are a different take on conventional cornbread, make an excellent side dish for any salad, soup or roast. They are a great alternative to bread or bread rolls. Add diced bacon to the dough for an even more savoury muffin flavour, if you like.

Ingredients

60 g (2¼ oz) butter
90 g (3¼

Americas
United States
Side dish
Starter
Brunch
New York
Vegetarian

Method

Preheat the oven to 190°C (375°F/Gas mark 5) and line 8 holes in a muffin tin with paper cup liners. Melt the butter and grate the parmesan finely.

Combine the cornmeal, flour, polenta, cream of tartar powder, salt and cayenne pepper in a mixing bowl. Stir in