• 220 g ground cornmeal
  • 100 g flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 100 g shredded sharp Cheddar cheese
  • 1 to 3 chopped red or green chilies, seeds and membrane removed (quantity depends on taste, on how much heat one can take)
  • 120 g sour cream
  • 100 ml vegetable oil
  • 2 large eggs – lightly beaten
  • 1/2 teaspoon salt
  • For Topping:
  • 300 g smoked, sliced salmon
  • 100 g sour cream
  • capers in brine (ready bought)
  • fresh dill


Preheat oven to 185 degrees Centigrade. Mix the cornmeal, flour, baking powder and salt in a bowl. Mix well. Add the grated cheese and chopped chilies. Mix well, using a wooden spoon or spatula, until well incorporated. Do not use a machine, dough might get overworked. Add the wet ingredients, such as the  sour cream, oil and eggs. Mix until well all is incorporated. Do not overwork dough.

Butter a muffin tin.                                                                                                                            Scoop batter into min muffin pan, almost to the rim. Bake for about 10 minutes, or until a wooden toothpick inserted into muffin comes out clean. Remove from oven and let cool for 10 minutes. Carefully remove muffins from tin and cool completely on wire cooling rack.

Top cooled corn muffins with slices of smoked salmon and sour cream. Garnish with fresh dill and capers