Cheese, Bacon And Sweet Corn Muffins - cooking recipe

Ingredients

1/2 cup polenta
1/2 cup milk
3 strips bacon, trimmed and chopped finely
4 None scallions, chopped finely
2 None large eggs, beaten lightly
1/4 cup butter, melted
4 oz canned creamed sweet corn
11 oz canned sweet corn, drained
1 1/2 cups self-rising flour
2.75 oz Cheddar cheese, 1/4 cup grated, remainder cut into 12 cubes

Preparation

Combine the polenta and milk in a large bowl and leave to stand for 1 min. Preheat the oven to 400\u00b0F. Grease a 12-hole muffin pan.
Fry the bacon in a small, non-stick frying pan until browned and crisp. Add the scallion and cook, stirring, for 1 min.
Add the eggs, butter, creamed corn and sweet corn to the polenta mixture and whisk to combine. Add the bacon and scallion to the bowl and stir until just mixed.
Spoon 1 tablespoon of the muffin mixture into each hole, then top with a cube of cheddar. Divide the remaining muffin mixture among the holes, then sprinkle with grated cheese. Bake in the oven for about 20 mins. Allow the muffins to stand for 5 mins before turning onto a wire rack. Serve warm or cooled.