Cornbread muffins

Normally, I would make a mashed potato or turmeric rice to go with the roast chicken but I thought I'll give the cornbread muffin another go. I made this muffin in the not so distant past and it turned out tough. It took me awhile to figure out how I can make it better. I reduced the amount of polenta(cornmeal) and increased the amount of plain flour and it turned out just the way I wanted it to, crunchy top and soft bottom.

Cornbread muffin

makes 12 muffins

1 1/2 c self-raising flour

1/2 c yellow cornmeal

3/4 c sugar

3/4 c corn kernels

2 eggs, beaten

2/3 c milk

1/4 c cooking oil

2 tsp vanilla

1 tbsp baking powder

pinch of bicarbonate of soda

pinch of salt

Preheat oven to 190 c

Mix all the dry ingredients and in a bowl. Add the corn kernels. Make a well in the center and add the milk, eggs, vanilla and oil. Fold gently until just combined.

Divide into 12 1/3 cup capacity muffin pans and bake for 12-15 minutes or until top springs back when pressed.