Robin Kitchen, inspiring great home cooking...

Method

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

Mix polenta and milk in small bowl; cover, stand 20 minutes.

Cook bacon, stirring, in heated small non-stick frying pan for 2 minutes. Add onion to pan; cook, stirring, for another 2 minutes. Remove pan from heat; cool bacon mixture about 5 minutes.

Sift flour and sugar into large bowl; stir in corn kernels, creamed corn and bacon mixture. Add melted butter, egg and polenta mixture; mix muffin batter only until just combined.

Spoon 1 tablespoon of the batter into each hole of the muffin pan. Cut the piece of cheese into 12 equal pieces, about the size of a 3 cm cube; place one piece in the middle of the batter in muffin pan hole.

Divide remaining batter among muffin pan holes; sprinkle grated cheese over each.

Bake, uncovered, about 20 minutes or until muffins are well-risen. Turn muffins onto wire rack. Serve muffins warm.

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Ingredients

• 1/2 cup (85g) polenta
• 1/2 cup (125ml) milk
• 3 bacon rashers (210g)
  rind removed, chopped finely
• 4 green onions, chopped finely
• 11/2 cups (225g) self-raising flour
• 1 tablespoon caster sugar
• 310g can corn kernels, drained
• 125g can creamed corn
• 100g butter, melted
• 2 eggs, beaten lightly
• 50g piece cheddar cheese
• 1/4 cup (30g) cheddar cheese coarsely grated