Heston Blumenthal’s Cornbread Muffins

by Jenny

I love to plan ahead, always have, probably always will. Last year I made a couple of lists (here and here) of the things I hoped to achieve over the coming months, so following in that fashion here are 13 fun dates for 2013:

1. Go on the London Eye – 13 years later I’ve not gone on it yet!
2. Bike along the coast from Margate to Reculver.
3. Visit the Biddendens Vineyard.
4. Visit the Chelsea Physics Gardens.
5. Take my boyfriend to Meatliquor’s (photos here and here) sister restaurant Meatmarket (photos here)
6. Go to the Hobbs House Bakery and Bistro
7. Day trip to Bath
8. Historical tour of Canterbury (see the cathedral, museums and tower)
9. Visit Ambrette
10. Explore the attractions that make Margate one of the Rough Guides top 10 places to visit in 2013
11. Trip to Whitstable to go on our long overdue date to eat fish and chips and spend the day at the bar on the beach.
12. Harry Potter Tour – we’re nerds, I am aware!
13. See 6 films at the cinema.

I was considering adding more ‘adventurous’ ideas to the list (skydiving anyone? how about running a marathon?) but I am getting the overwhelming feeling that 2013 is going to be the year that I tackle all those ‘one day’ intentions that I promise myself.

Which is a good segway into this recipe, as I have been curious about it for over a decade. I remember the first time I heard about cornbread, it was given as a gift between characters in the Green Mile. I was intrigued (much as I am with American biscuits) but I was soon distracted, probably by boys and other teenage things.

Of all the things in Heston Blumenthal’s cookbook this is probably the most tame, after flicking through pages of delicious looking creations involved dry ice and and pressurised gas cannisters it seemed impossible not to make this recipe as I already had all the ingredients (and tools) in the house.

I can honestly say this recipe will be whipped out at every opportunity, it is so simple, quick and the results are incredible. They are the perfect mix of sweet and savoury as well and being light and fluffy. I can’t wait to experiment with different additions to them – chunks of pancetta perhaps?

Heston Blumenthal’s Cornbread Muffins
from Heston Blumenthal at Home
makes 12 muffins

120g plain flour, plus extra for dusting
120g cornmeal
20g baking powder
1 tsp salt
40g unrefined caster sugar
100g whole milk
280g buttermilk
2 large eggs, lightly beaten
50g unsalted butter, melted and cooled, please extra for greasing
3 preserved jalapeno chillies diced

Preheat the oven to 180C then grease and flour a 12 hole muffin tin.

In one bowl sift the flour, cornmeal, baking powder, salt and sugar and make a well in the centre.

In a separate bowl mix the buttermilk, milk, eggs and melted butter.

Pour into the well of the dried ingredients and stir the mixture with a wooden spoon until it comes together. Stir in the chillies.

Fill each hole in the tin until it’s about ¾ full and bake for 20 minutes.

Remove from the oven, and allow the muffins to cool on a wire rack.

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