Yield: 12 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

150 g plain flour
2 tsp. baking powder
200 g polenta
1.5 tsp. salt
2 Tbsp. French's^® Classic Yellow^® Mustard
300 mL buttermilk
2 Tbsp. olive oil
2 eggs, beaten
6 spring onions, chopped
100 g sweetcorn, drained if canned, defrosted if frozen
25 g parmesan cheese, grated

Preparation Method

• PREHEAT the oven to 210°C and line a 12 hole muffin tray with papers.
• SIFT the flour and baking powder into a large bowl then stir in the polenta and salt. 
• BEAT together the mustard, buttermilk, eggs and milk and stir into the dry ingredients with the spring onions, sweetcorn and Parmesan. 
• SPOON into the cases and bake for 20-25 minutes until golden and firm to touch.