Chorizo & Cornbread Muffins

The creamy sweetcorn and lightly spiced chorizo in these muffins are a dream combo. Packed full of nutrients and a whole load of flavour they are fantastic for the entire family - especially as part of a delicious brunch selection. You can also make mini cornbread loaves with the mixture or they look fantastic (and ultra cute) in a bitesize format.

[Note: to keep the whole recipe gluten free just check that the chorizo you are using is GF and if you can't find any then substitute with sundried tomatoes or pancetta]

Makes 4-5 mini loaves, 6 large muffins or 12 bitesize muffins


30g chorizo, cut into 1/2cm dice

150g sweetcorn, tinned or frozen plus a small handful for the top

30g shallots, roughly chopped

2 garlic cloves, crushed

1/2 tsp ground cumin

1/2 tsp paprika

1/2 tsp baking powder

3 tbsp polenta

50g butter, softened

2 eggs, beaten

50g cheddar cheese, grated

3-4 cherry tomatoes, quartered (I like to use a variety of colours but red is fine)


Preheat the oven to 200oC and line a muffin tin with 6 muffin cases. Set aside.

Place the chorizo in a small frying pan and fry over a medium heat until golden and crisp. Meanwhile, place the rest of the ingredients, apart from 15g cheddar and the tomato quarters, in a food processor and blitz until you have a rough puree. Pour into a mixing bowl and stir through the cooked chorizo. Divide the mixture between the muffin cases and equally sprinkle over the tomato quarters, leftover cheddar and sweetcorn. Place in the oven for 25-30minutes [Note: 20minutes for bitesize] until golden and set. Remove from the oven and place on a cooling rack.

Store: in an airtight container for 3 days.