Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 6 bacon slices, finely chopped
- 1 small red onion, finely chopped
- 200grams frozen corn kernels
- 175grams fine cornmeal
- 125grams gluten-free all-purpose flour
- 2teaspoons gluten-free baking powder
- 50grams grated cheddar cheese
- 3/4 cup milk
- 2 eggs
- 4tablespoons vegetable oil (save 1tbs for greasing)
Nutrition per serving
2820kJ / 675Cal
2820 Kilojoules or 675 Calories
32% of daily energy intake*
Protein
17.0grams
Fat
33.5grams
Carbs
77.8grams
Sugars
8.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Oil a 12-cup muffin tray.
Step 2 of 5
Heat a skillet, add the bacon and onion and dry-fry for 3-4 minutes until the bacon is turning crisp.
Step 3 of 5
Cook the corn in a saucepan of boiling water for 2 minutes to soften. Drain well.
Step 4 of 5
Mix together the cornmeal, flour, and baking powder in a bowl, then stir in the corn, cheese, bacon, and onion. Mix together the milk, eggs, and oil in a separate bowl, add to the dry ingredients, and stir gently to combine.
Step 5 of 5
Pour the mixture into the oiled holes and place in a preheated oven, 218°C, for 15-20 minutes until golden and just firm to the touch. Remove from the oven and transfer to a wire rack to cool.
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