375g self-raising flour
1 tsp baking powder
200g polenta
1 tbsp hot smoked paprika
2 tsps fine sea salt
3 eggs, whisked
400ml whole milk
220ml mild olive oil
Kernels from 2 x sweetcorn cobs, blanched (or use 250g drained tinned sweetcorn, or frozen)
175g Wyke mature cheddar, grated
Handful fresh coriander, leaves and stalks roughly chopped
Wyke unsalted butter, for greasing
Optional: 40g pickled jalapeño slices, for topping
Butter the cavities of 2 x 12 hole muffin tins.
Sift the flour and baking powder into a large mixing bowl and stir through the polenta, smoked paprika and salt. Make a cavity in the centre of the dry ingredients and add the eggs, milk and oil. Gently mix to combine until no dry patches are visible, then fold in the remaining ingredients.
Divide the mixture evenly between the muffin tins and leave to rest in the fridge for 2 hours.
Preheat the oven to 200C. Remove the cornbread batter from the fridge and bake the muffins for 25 minutes until a skewer inserted comes out clean. Allow to rest in the tin for 10 minutes, then gently lift out of the muffin holes using a small palette knife or spatula.
Serve straight away with Wyke salted butter. Store any extra in an airtight container for up to 3 days, or seal and freeze for up to 3 months. Thaw and warm through gently before serving.
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