The perfect accompaniment to the Mexican Meatball Soup, these little bundles of cheesy, corny, spicy joy were super easy and really tasty. They would be equally good with Chilli Con Carne (recipe already on the blog) and you could play around with the flavours to suit any stew/soup if you so desired!
Melted butter for greasing
11/2 cups of self raising flour
11/2 cups of polenta
1 cup of grated vintage cheddar
1/4 cup of coriander leaves, finely chopped
270gm can of super sweet corn kernels
1 long red chilli, finely chopped (deseeded if you like)
2 spring onions, finely chopped
1 cup of milk
50gm of butter, melted
Sea salt and pepper
Preheat the oven to 200°C and grease the muffin tray fairly liberally and thoroughly. In a large mixing bowl combine the flour, polenta and grated cheddar and mix well to combine. Add the corn, coriander, spring onions and chilli and mix well.
In a large jug whisk the eggs, melted butter and milk. Don’t be alarmed if it looks a bit split and curdled, it will combine well with the flour mixture. Season with salt and pepper and add the mixture to the flour, mixing until just combined.
Divide the mixture evenly into the 12 cup muffin pan and place in the oven for approximately 20 minutes or until golden on the outside. Test the centre of a muffin with a skewer and if it comes out clean, they are done! Serve immediately.
They will freeze really well and can be reheated in the microwave or oven at a fairly low temperature once defrosted……