Preheat the oven to 220°C (390°F) and line a 6-hole Texas muffin tin with paper liners. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, cumin, and salt.
In a separate bowl, whisk the yoghurt, eggs, milk, oil, and sweet chilli sauce until smooth.
Pour the wet ingredients into the dry and stir until just combined. Gently fold in the grated cheese, spring onion, and corn - being careful not to overmix.
Divide the batter evenly between the muffin cups and top each one with a few slices of fresh chilli, if using. Bake for 20–25 minutes, or until golden and a skewer inserted into the centre comes out clean.
Cool slightly in the tin before removing. Best served warm with butter.
Product Used
Authentic Greek Yoghurts strained the traditional way.
