4

slices

bacon

1 ½

cup

unbleached flour

1

cup

polenta

¼

cup

sugar

2

tsp

baking powder

½

tsp

baking soda; sieved

1

tsp

salt

1

cup

buttermilk

½

cup

creamed corn

1/3

cup

vegetable oil

1

large

egg

1

Preheat the oven to 200°C. Lightly butter 12 muffin cups or coat with nonstick cooking spray.

2

Cook the bacon in a skillet until crisp. Drain on a paper towel; cool. cut into ½cm pieces; set aside.

3

Combine the flour, polenta, sugar, baking powder, baking soda and salt in a large bowl; stir until well blended. Add the bacon.

4

In a separate bowl, whisk together the buttermilk, corn, oil and egg until blended. Add the liquid ingredients to the dry all at once and fold just until evenly moistened. Do not overmix.

5

Divide the batter evenly among the muffin cups. Bake until the tops are golden and a toothpick inserted in the centres comes out clean, 20 to 25 minutes. Cool on a wire rack before removing from the pan.