Melted Cheese, Corn And Bacon Muffins - cooking recipe

Ingredients

85 g polenta
125 ml milk
3 slices bacon, rind removed and bacon chopped finely
4 green onions, chopped finely
225 g self-raising flour
1 tablespoon caster sugar
1 (310 g) can corn kernels, drained
1 (125 g) can creamed corn
100 g butter, melted
2 eggs, beaten lightly
50 g cheddar cheese, cut in 12 cubes
30 g cheddar cheese, coarsely grated

Preparation

Preheat oven to 200\u00b0C.
Oil 12 hole muffin pan.
Mix polenta and milk in small bowl, cover and stand for 20 minutes.
Meanwhile cook bacon in skillet, stirring, for 2 minutes.
Add green onions to skillet, stirring, cook for another 2 minutes.
Remove from heat and let cool for 5 minutes.
Sift flour and sugar into large bowl.
Stir in corn kernels, cream corn and bacon mixture.
Add melted butter, eggs and polenta mixture.
Mix muffin batter only until just combined.
Spoon 1 tablespoon of the batter into each prepared muffin pan.
Place 1 piece of cheese into the center of each muffin pan hole.
Divide remaining batter among muffin pan holes.
Sprinkle grated cheese over each muffin.
Bake uncovered in oven for about 20 minutes or until muffins are well risen.
Turn muffins onto wire rack.
Serve warm.