Step 2

Preheat the oven to 220°C. Grease a large 12-hole muffin pan or line it with baking paper.

Step 5

Place the cornmeal into a large bowl and sift over the flour and baking powder. Season with salt and freshly ground pepper. Add the cheese and coriander leaves and mix to combine. Add the drained corn.

Step 8

In a separate bowl, mix together the chilli paste, buttermilk and eggs. Gently stir the paste mixture into the flour mixture until well combined. Fold through the melted butter.

Step 11

Spoon the mixture into the prepared muffin pans and bake for 15-20 minutes until the muffins are golden and firm to touch.

Step 14

Allow the muffins to cool for 5 minutes before removing them from the tins. Corn muffins are best eaten on the day they are made. Serve them dusted with a little paprika for extra colour.

Step 16

Tip: You can replace the canned sweet corn with fresh sweet corn. Brush 2 cobs of corn with a little oil and grill until they are a deep golden colour. Leave to cool. Use a sharp knife to cut off the kernels.

Step 18

Courtesy of Food Magazine. Recipe by Bernadette Hogg. Photography by Shaun Cato-Symonds.