Cheese, Corn and Bacon Muffins
Ingredients:
- ½ cup polenta (corn meal)
- 3 bacon rashers with rind removed
- 4 shallots-chopped finely
- 1 ½ cups SR flour
- 1 tablespoon caster sugar
- 310gm can corn kernels-drained
- 125gm tin creamed corn
- 100gm butter-melted
- 2 eggs-lightly beaten
- ¾ cup grated cheese
- 2 tablespoons parmesan cheese
- 1/3 cup grated cheese extra
Method:
1. Collect all ingredients.
2. Preheat oven to moderately hot (200C).
3. Prepare muffin tin as instructed.
4. Mix polenta and milk in a small bowl and leave to stand while you prepare the other ingredients.
5. Prepare all other ingredients.
6. Cook bacon in a small frying pan for 2 minutes. Add onions and cook for another 2 minutes.
7. Sift flour and sugar into a large bowl, stir in corn kernels, creamed corn, parmesan cheese and bacon mixture.
8. Add melted butter, grated cheese, eggs and polenta mixture. Mix until only just combined.
9. Divide mixture between muffin holes. Sprinkle extra grated cheese on top.
Bake for 20 minutes or until golden brown and well risen. Serve warm.
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