I’ve made cornbread in the past a few times and been disappointed with the results. It definitely put me off making it again.

But, we eat chilli (veggie and meat) quite often as it’s one of few dishes I can guarantee everyone will enjoy and it can get boring always eating it with the same accompaniments.

Over the summer, I spotted this Delicious Magazine recipe for these Cheddar, jalapeno and sweetcorn muffins – essentially cornbread in muffin form – and decided that Alexis and I would give them a go to have with our chilli that evening.

Not being a massive or confident baker, muffins feel achievable, are fun to make with a little helper and don’t usually result in a load of mess to clear up.

We stuck to the recipe, only leaving out the jalapenos so that we could make a few muffins for her without too much spice. Once we’d spooned out a few chilli-free muffins, we added the jalapeno to the rest of the mixture and finished our baking.

They turned out brilliantly and the leftovers have frozen well. We’ve had some with another meal and I’ve had a couple as snacks.

This is definitely how I’ll be enjoying cornbread more often now!