Ingredients:
6 streaky bacon rashes, finely chopped
1 small red onion, finely chopped
7 oz of frozen sweetcorn
6 oz of fine cornmeal
4 oz of plain flour
2 teaspoons of baking powder
2 oz of cheddar cheese, grated
7 Fl. oz of milk
2 beaten eggs
3 tablespoons of vegetable oil plus extra for oiling
Method:
Oil a 12-hole muffin tin.
Heat a frying pan, add the bacon and onion and dry-fry for 3-4 minutes until the bacon is turning crisp.
Cook the sweetcorn in a saucepan of boiling water for 2 minutes.
Mix together the cornmeal, flour and baking powder in a bowl, then stir in the sweetcorn, cheese, bacon and onion. Mix together the milk, eggs and oil in a separate bowl, add the dry ingredients and stir gently to combine.
Pour the mixture into the oiled holes and place in a preheated oven, 220 C/425 F/gas mark 7 for 15-20 minutes until golden and just firm to the touch. Remove from the oven and transfer to a wire rack to cool.