Sweet Corn Bread with Maple ButterIngredients
3/4 cup cornmeal (semolina)
1 cup plain flour
1/2 cup white (caster) sugar
1 cup milk (any)
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, melted
Preheat oven to 350 F (180 C).
grease muffin tin or line with paper muffin cups (I used silicon jack o' lantern shaped muffin tin from Salisbury's).
Combine cornmeal, flour, sugar. egg, milk, baking powder, salt, and melted butter: mix until until blended. *
Scoop batter into prepared muffin pans. The batter will be very liquid because of the amount of milk and melted butter this is fine no need to worry it will be absorbed by the cornmeal/semolina.
Sprinkle cheddar cheese on top of muffins before baking if desired.
Bake for 15- 20 minutes remove from oven and let stand for 5 minutes before removing from the muffin tin.
*Fresh chopped jalapeno peppers can be added at this time, as can chopped red pepper and/or tinned sweet corn(about ½ to 1 cup tinned sweet corn). I left the muffins plain so that they could be topped with maple butter.
½ cup butter (slightly salted) at room temperature
2 tablespoons maple syrup
Mix the syrup and butter in a bowl with a spoon or electric mixer. The amount of syrup is to taste if you like the butter very sweet add more, or use very little for the slightest hint of maple flavour. Place in a small bowl or ramekin and refrigerate until needed.
cook's notes: I have been living in England for over ten years and it took a good 8 years to figure out semolina is cornmeal... yeah I know I should have been born a blond.
I made maple butter as I ran out of honey to make honey butter, but M says the maple butter knocks honey butter out of the ballpark... you know big sports enthusiast that he is. H was very pleased with the pumpkin shape and thinks that all muffins should be Halloween shaped!