A sweet corn bread to corn muffins.
Soured milk was used as I don't buy butter milk.
I wanted a slightly finer cornmeal so blitzed in my magic bullet for a bit until I was happy with it.
To me this is a sweet recipe so I'd add chocolate chips next time. To make more the savoury I'd at least halve the sugar and put in some herbs and serve warm with butter.
Of course if you don't need to be gluten free this will still work well substituting flours.
They freeze well
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