Name: Cheese, corn and bacon muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1/2 cup (85g) polenta; 1/2 cup (125ml) milk; 3 bacon rashers, trimmed, chopped finely; 4 green onions (green shallots), chopped finely; 2 eggs, beaten lightly; 60 gram butter, melted; 125 gram can creamed corn; 310 gram can corn kernals, drained; 1 1/2 cup (225g) self-raising flour; 50 gram cheddar cheese, cut into 12 cubes; 1/4 cup (30g) finely grated cheddar chesse

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.

Makes 12 Item

Prep

15M

Cook

25M

Total

40M

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Ingredients

1/2 cup (85g) polenta

1/2 cup (125ml) milk

3 bacon rashers, trimmed, chopped finely

4 green onions (green shallots), chopped finely

2 eggs, beaten lightly

60 gram butter, melted

125 gram can creamed corn

310 gram can corn kernals, drained

1 1/2 cup (225g) self-raising flour

50 gram cheddar cheese, cut into 12 cubes

1/4 cup (30g) finely grated cheddar chesse

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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