Cheese, corn and bacon muffins

For a different spin on a favourite morning or afternoon snack, try these gratifying cheese, corn and bacon muffins either warm or cool.
Cheese, Corn and Bacon MuffinsAustralian Women's Weekly
12 Item



1.Combine the polenta and milk in a large bowl. Stand for 1 minute.
2.Preheat the oven to moderately hot (200°C/180°C fan-forced). Grease a 12-hole (1/3 cup/80ml) muffin pan.
3.Cook bacon in a small heated non-stick frying pan until browned and crisp. Add onion; cook, stirring for 1 minute.
4.Add the eggs, butter, creamed corn and corn kernels to the polenta mixture; whisk to combine. Add to the bowl; stir until just combined.
5.Spoon 1 tablespoon muffin mixture into each pan hole, top with a cube of cheddar. Divide remaining muffin mixture among pan holes. Sprinkle with grated cheese. Bake in moderately hot oven for about 20 minutes. Stand muffins for 5 minutes before turning onto a wire rack.
6.Serve warm or cooled.

Suitable warm or cooled. Suitable to freeze. Bacon mixture suitable to microwave.


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