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Cheese, Corn And Bacon Muffins

INGREDIENTS

  • ½ cup (85g) polenta
  • ½ cup (125ml) milk
  • 3 bacon rashers (210g), rind removed, chopped finely
  • 4 green onions, chopped finely
  • 1½ cups (225g) self-raising flour
  • 1 tablespoon caster sugar
  • 310g can corn kernels, drained
  • 125g can creamed corn
  • 100g butter, melted 2 eggs, beaten lightly
  • 50g piece cheddar cheese
  • ¼ cup (30g) coarsely grated Cheddar cheese
Cheese, Corn And Bacon Muffins

METHOD

  • Preheat oven to moderately hot (200°C/180°C fan-forced).
  • Mix polenta and milk in small bowl; cover, stand 20 minutes.
  • Oil 12-hole muffin pan.
  • Meanwhile, cook bacon, stirring, in heated small non-stick frying pan for 2 minutes.
  • Add onion to pan; cook, stirring, for another 2 minutes.
  • Remove pan from heat; cool bacon mixture about 5 minutes.
  • Sift flour and sugar into large bowl; stir in corn kernels, creamed corn and bacon mixture.
  • Add melted butter, egg and polenta mixture; mix muffin batter only until just combined.
  • Spoon 1 tablespoon of the batter into each hole of the muffin pan.
  • Cut the piece of cheese into 12 equal pieces, about the size of a 3 cm cube; place one piece in the middle of the batter in muffin pan hole.
  • Divide remaining batter among muffin pan holes; sprinkle grated cheese over each.
  • Bake, uncovered, about 20 minutes or until muffins are well-risen.
  • Turn muffins onto wire rack.
  • Serve muffins warm.
  • Perfect after school snack! x