Dish 19 - Cheese, Corn and Bacon Polenta Muffins

Cheese, Corn & Bacon Polenta Muffins

Prep Time: 25min plus 30 mins standing time; Cook Time: 30min; Makes: 12

Ingredients:

Olive oil cooking spray for greasing
1/2 cup polenta
1/2 cup milk
3 bacon rashers, finely chopped
1 onion, finely chopped
1 1/2 cups self-raising flour
1 Tbsp caster sugar
310g can corn kernels
125g can creamed corn
100g butter, melted
2 eggs
50g block tasty cheese
1 cup grated cheese

Method:

1. Preheat oven to 180oC. Spray a 12-hole muffin tin with oil. Combine polenta and milk in a bowl. Set aside for 20 minutes. Heat a small frying pan on a medium heat and spray with oil. Add bacon and onion and cook, stirring, for 5 minutes or until soft. Remove from pan.
2. Sift flour into a large bowl. Add sugar, corn kernels, creamed corn, butter, eggs, bacon mixture and polenta mixture and stir until combined. Spoon 1 heaped tablespoonful into each muffin hole. Cut cheese block into 12 cubes. Put 1 cube in each hole Divide remaining batter between holes. Sprinkle over grated cheese.
3. Bake for 20-25 minutes or until puffed and golden. Stand for 5 minutes, then turn out onto a wire rack to cool. Serve.
   

Recipe Source: A bonus/removable "Say Cheese" recipe booklet from the Better Homes and Gardens magazine (promotional literature from Kraft)