Makes 12
Ingredients
11/2 cups (225g) plain flour
1 cup (180g) fine (instant) polenta
1/4 cup (55g) brown sugar
21/2 teaspoons baking powder
3/4 teaspoon bicarbonate of soda
1/3 cup (40g) roughly chopped Cheeki Original Biltong, plus extra to sprinkle
2 tablespoons chopped pickled jalapenos
2 corn cobs, kernels removed
2 large free-range eggs
11/2 cups (375ml) buttermilk
125g unsalted butter, melted
Biltong coriander butter
100g unsalted butter, softened
2 tablespoons chopped Cheeki Original Biltong
2 tablespoons finely chopped coriander stalks and leaves
Preheat oven to 200°C (180°C fan-forced). Generously grease or line a 12-cup (1/3 cup-capacity) muffin pan.
For the biltong butter, combine the ingredients in a bowl and season with salt and freshly ground black pepper.
Whisk the flour, polenta, sugar, baking powder and bicarb soda in a large bowl. Season generously with salt and freshly ground black pepper. Stir in biltong, jalapenos and about 3/4 of the corn (save some for the top).
Lightly whisk the eggs in a bowl, then whisk in buttermilk and butter. Pour into dry ingredients and stir until batter is just combined.
Divide batter between prepared muffin cups – they will be quite full. Top with remaining corn and extra biltong.
Bake muffins for 18-20 minutes or until tops are lightly browned and a skewer inserted into the centre comes out clean. Let cool slightly in pan. Transfer muffins to a wire rack and eat while warm or let cool completely. Serve with biltong butter.
CHEEKI TIP: Try this delicious butter on grilled steak, chicken, fish or corn cobs, or spread on sourdough or toasted bagels