Quick & Easy

Cheese, corn & bacon muffins

These cheesy corn and bacon muffins are delicious served both warm and cold. They make a great morning tea or after-school snack, and are perfect for packing in a lunch-box.
cheese, corn & bacon muffins
12 Item



1. Combine polenta and milk in large bowl; stand 10 minutes.
2.Preheat oven to 200°C/180°C fan-forced. Oil 12-hole (¹/³-cup/80ml) muffin pan. Cook bacon in heated oiled small frying pan until browned and crisp. Add onion; cook, stirring, 1 minute.
3.Add egg, butter and both corns to polenta mixture; whisk to combine. Add bacon mixture and sifted flour; stir until just combined.
4.Spoon 1 tablespoon muffin mixture into each pan hole; top with a cube of cheese. Divide remaining muffin mixture among pan holes; sprinkle with grated cheese. Bake about 20 minutes. Stand muffins 5 minutes before turning, top-side up, onto a wire rack to cool. Store cold muffins in an airtight container, for up to two days, in the refrigerator.
5.The next day, wrap the muffin in baking paper; pack in lunchbox with a freezer brick or frozen drink.

Instant polenta is not suitable for this recipe.


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