10Ingredients
200Calories
40Minutes

Ingredients

  • 1/2 cup polenta
  • 1/2 cup milk
  • 3 strips bacon (trimmed and chopped finely)
  • 4 scallions (chopped finely)
  • 2 large eggs (beaten lightly)
  • 1/4 cup butter (melted)
  • 4 ounces sweet corn (canned creamed)
  • 11 ounces sweet corn (canned, drained)
  • 1 1/2 cups self rising flour
  • 2 3/4 ounces cheddar cheese (1/4 cup grated, remainder cut into 12 cubes)

Directions

  1. Combine the polenta and milk in a large bowl and leave to stand for 1 min. Preheat the oven to 400°F. Grease a 12-hole muffin pan.
  2. Fry the bacon in a small, non-stick frying pan until browned and crisp. Add the scallion and cook, stirring, for 1 min.
  3. 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.
  4. 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.
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NutritionView more

200Calories
Sodium15%DV370mg
Fat17%DV11g
Protein14%DV7g
Carbs7%DV20g
Fiber8%DV2g

PER SERVING *

Calories200Calories from Fat100
% DAILY VALUE*
Total Fat11g17%
Saturated Fat5g25%
Trans Fat
Cholesterol60mg20%
Sodium370mg15%
Potassium200mg6%
Protein7g14%
Calories from Fat100
% DAILY VALUE*
Total Carbohydrate20g7%
Dietary Fiber2g8%
Sugars2g4%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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