Heat oven to 200C/180C fan/gas 6 and
brush a 12-hole muffin tin with some of
the melted butter Put the corn kernels
in a pan with the onion, chilli and a knob
of butter. Gently fry for 5-10 mins until
golden and soft.
Mix together the flour, polenta, baking
powder and cheddar with 1 tsp salt in a
large mixing bowl. Whisk together the
eggs, 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 mins or until
golden brown and cooked through – poke
in a skewer to check. Best eaten warm.