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Cheese, corn and bacon muffins


  • Instant polenta is not suitable for this recipe. Muffins can be kept refrigerated in an airtight container for two days.
  • ½ cup (85g) polenta
  • ½ cup (125ml) milk
  • 3 bacon rashers, trimmed, chopped finely
  • 4 green onions (green shallots), chopped finely
  • 2 eggs, beaten lightly
  • 60g butter, melted
  • 125g can creamed corn
  • 310g can corn kernels, drained
  • 1½ cups (225g) self-raising flour
  • 50g cheddar cheese, cut into 12 cubes
  • ¼ cup (30g) finely grated cheddar cheese

Cheese, corn and bacon muffins

The Australian Women's Weekly, Feb 2007
  • Cooking time: Less than 60 minutes

Combine the polenta and milk in a large bowl. Stand for 10 minutes.

Preheat the oven to moderately hot (200°C/180°C fan-forced). Grease a 12-hole (1/3 cup/80ml) muffin pan.

Cook bacon in a small heated non-stick frying pan until browned and crisp. Add onion; cook, stirring, 1 minute.

Add the eggs, butter, creamed corn and corn kernels to the polenta mixture; whisk to combine. Add the bacon mixture and sifted flour to the bowl; stir until just combined.

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 a moderately hot oven for about 20 minutes. Stand muffins for 5 minutes before turning onto a wire rack.

Serve warm or cooled. Makes 12.

Suitable to freeze.

Bacon mixture suitable to microwave.

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