After seeing corn bread being made on Food Safari for their USA episode, Nick was inspired to make some. We saw versions using corn kernels, corn off the cob and creamed corn. The ones on food safari looked so easy and very convenient in the muffin tin, that he decided to go with that recipe.
This was a very easy recipe, just combine all ingredients and spoon into muffin tins. Once cooked they smelled lovely and tasted great when we let them cool down a bit. We had made quite a few muffins and accidentally forgot to take them to share with people, leaving us with quite a few in our container at home (we had also frozen some). When trying these a couple days later they had already started going bad, they weren’t fresh and became a little soggy around the edges. So if you’re likely to not get through all the corn bread on the day of baking or the day after, make sure you individually freeze them!!!
I think it would be lovely with a bit of crispy bacon on top… perhaps next time.
Recipe from Food Safari 
Makes: 12 muffins ( I can’t remember if Nick doubled the recipe – ours made 24 muffins)
½ cup polenta
1½ cup self raising flour
½ cup castor sugar
Pinch of salt
½ cup melted butter
1 cup of creamed corn
1 cup full cream milk
Mix polenta and self-raising flour, castor sugar, salt, melted butter and eggs.
Add creamed corn and milk. Mix until you get a nice creamy consistency.
Spoon the mixture into a greased muffin tray and bake in a preheated oven at 180°C for 15-20 minutes or until golden brown in color.
Remove muffin tray from the oven and let them cool until they are ready to be remove from the tray.
Once cooled either store in air-tight container for up to one day or alternatively wrap indivually with cling film and store in freezer. Remove from freezer and thaw when required, heating in microwave or oven to make a bit fresher.