• 2 TBS (30g) butter, melted
• 1/4 cup (60ml) whole milk
• 1 large egg
• 2 TBS sour cream
• 1/4 cup (40g) yellow cornmeal
• 1/4 cup (32g) plain all-purpose flour
• 2 TBS sugar
• 1/2 tsp baking powder
• 1/8 tsp baking soda (bicarbonate)
• 1/4 tsp salt
• 2 TBS corn (optional, but nice)

Butter

Melted salted butter adds richness and flavor, giving the muffins their tender crumb and classic cornbread warmth.

Milk

Any milk works — whole, 2%, or even non‑dairy options like almond or soy. It helps create a smooth batter and balanced texture.

Egg

A single large egg provides structure, color, and richness, helping the muffins rise and hold together beautifully.

Sour Cream

This is the secret to keeping the muffins moist and tender. Greek yogurt is a perfect substitute if that’s what you have on hand.

Cornmeal & Flour

Yellow cornmeal brings that classic cornbread flavor, while all‑purpose flour lightens the texture so the muffins stay fluffy rather than dense. Fine or medium grind works best — coarse cornmeal can make them gritty. In the U.K. you can use fine polenta in the place of cornmeal.

Baking Powder & Baking Soda

These leaveners ensure the muffins rise well and stay soft and airy.

Sugar

Just a touch of sugar adds gentle sweetness without overpowering the corn flavor. You can reduce or omit it for a savory muffin.

Salt

A small amount of salt enhances and balances all the flavors in the batter.

Corn

Fresh, frozen, or canned corn adds little pops of sweetness and texture. It’s optional — the recipe works perfectly without it if you prefer a smoother, classic cornbread-style muffin.

1. Preheat the oven to 400*F/200*C/gas mark 6. Butter four muffin cups really well, or line them with paper liners. (I prefer not to use liners if I can help it.)
2. Whisk the cornmeal, flour, sugar, baking powder, baking soda and salt together in a bowl. (I use a small wire whisk.)
3. Whisk the egg, milk, melted butter, egg and sour cream together in a beaker. Add to the dry ingredients and gently mix together without over-mixing. Lumps are okay. (Again, I use a small wire whisk for this.)
4. If you are using the corn, fold it in now. (I did not add corn today. If you are adding any other add-ins, now would be the time to add them.)
5. Fill the muffin cups about 3/4 full with the batter. Give the pan a gentle tap on the counter to release any air bubbles. (Don't worry they won't spill over the pan.)
6. Bake in the preheated oven for 18 to 20 minutes until golden brown around the edges and a toothpick inserted in the center of one comes out clean. (The tops should also spring back when lightly touched.)
7. Serve warm or at room temperature with butter, honey, or jam.

• 2 large Yukon Gold potatoes, peeled and diced into 1/2 inch dice
• 2 TBS butter
• 1 cup (100g) chopped onions
• 1 small red bell pepper chopped
• 1 small green bell pepper chopped
• 1 fat clove garlic, peeled and minced
• 1 tsp BBQ seasoning (Or to taste)
• salt and pepper to taste (optional)

🥔 Potato

Yukon Gold potatoes are ideal because its naturally buttery flesh browns beautifully while staying tender inside . It also holds its shape well in the skillet, giving you crisp edges and a soft center. Peel and dice it into even ½‑inch pieces so everything cooks evenly.

🧈 Butter

Adds richness and helps the potatoes brown deeply and evenly . Butter gives that classic diner‑style flavor, but vegetable, avocado, or olive oil can be used if you prefer.

🧅 Onion

Chopped onion brings sweetness and savory depth to the skillet . Yellow or sweet onions work beautifully, softening into the potatoes as they cook.

🌶️ Bell Peppers (Red & Green)

A mix of red and green peppers adds color and a mild sweetness that balances the buttery potatoes perfectly . Any color works — use what you have on hand.

🧄 Garlic

One minced clove adds a savory, aromatic base that ties the whole dish together . Fresh is best, but jarred garlic works too (about ½ teaspoon).

🌶️ BBQ Seasoning

This homemade seasoning gives the dish its savory warmth and gentle spice, and the recipe is written around its flavor profile . If you don’t have it, Creole Seasoning, Lawry's Seasoning, salt and pepper, garlic salt, or lemon pepper are perfectly fine substitutes. I have a recipe here to make your own Creole Seasoning.

1. Bring a saucepan of lightly salted water to the boil. Add the potatoes, cook for 3 minutes, then drain well. (They should be al dente.) (Alternately you could use leftover cooked/boiled potatoes, peeled and cubed. Make sure they are cold.)
2. Melt the butter in a medium non-stick skillet. Add the potatoes to the skillet. (Leave undisturbed for about 5 minutes before stirring to allow the potatoes to form a crust on the bottom.)
3. Cook, stirring occasionally until the potatoes begin to brown. (I use a wooden spoon.)
4. Add the peppers and onions. Sprinkle to taste with the BBQ seasoning, salt, and pepper. Once again, cook stirring occasionally until the peppers and onions are softened and the potatoes are golden all over. (Again, I use a wooden spoon.)
5. Taste and adjust seasoning as desired. Serve hot.