Makes 12
butter 85g, melted + 1 tbsp for frying
sweet corn kernels 1 cup, boiled
onion 1 small, finely chopped
red chilli 1/2, deseeded and finely chopped
plain flour 140g
polenta 140g (try Valsugana available at gourmet stores)
baking powder 2 tsp
cheddar 50g, grated
salt 1 tsp
egg replacer powder 2 tsp (try Orgran No-Egg available at gourmet stores)
buttermilk 284ml
milk 100ml
Heat the oven to 200°C and brush a 12-hole muffin tin with some melted butter. Put the corn kernels in a pan with the onion, chilli and 1 tbsp butter. Gently fry for 5-10 minutes until golden and soft.
Mix together the flour, polenta, baking powder and cheddar with salt in a large bowl. Whisk together the egg replacer powder, buttermilk and milk, then stir into the dry ingredients with the remaining melted butter and corn mixture. Divide between the muffin holes (they will be quite full) and bake for 25-30 minutes or until golden brown and cooked through - poke in a skewer to check. Serve warm