Made from finely ground maize, Natco’s fine cornmeal is also known as maize flour or polenta. It is a versatile ingredient that can be used to make Indian roti breads, American cornbread, Italian polenta or Mexican corn tortillas. The fine cornmeal gives a close-textured, consistent bake.
How to make spicy corn muffins
1 cup Natco cornmeal fine
½ tsp baking soda
2 tbsp ghee
½ cup grated Cheddar cheese
¾ tsp Natco chilli powder
1 tsp salt
1 beaten egg
1 cup natural yoghurt
½ tsp cumin seeds
I tbsp fresh coriander, chopped
Mix the dry ingredients together, and stir out any lumps. Add the remaining ingredients and mix until smooth. Bake the mix in preheated oiled muffin tins at 200C/425F for 20 minutes. Serve at breakfast, as a snack or as an accompaniment to a vegetable starter, curry or lentil soups. Makes 10-12 muffins.
Allergy advice: May contain traces of wheat, gluten and milk. Packed in a factory that handles nuts in a separate area.
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