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Smoky tomato soup with cheesy cornbread muffins

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Ingredients

  • 1 tbsp olive oil
  • 1 chopped red onion
  • 2 crushed garlic cloves
  • 35g Mexican spice mix
  • 2 tbsp chopped coriander stalks
  • 3 x 400g tins chopped tomatoes
  • 400ml hot vegetable stock
  • 1 tsp caster sugar
  • Melted butter, for greasing
  • 120g cornmeal
  • 120g plain flour
  • 2 tsp baking powder
  • 1 tsp caster sugar
  • ¼ tsp salt
  • 75g melted butter
  • 284ml buttermilk
  • 1 beaten medium free-range egg
  • 2 chopped fresh jalapeño chillies
  • 100g grated mature cheddar
  • Soured cream and a few chopped fresh coriander leaves, to serve
For Instruction please visit : https://www.deliciousmagazine.co.uk

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