½ cup (85g) polenta
½ cup (125ml) milk
3 bacon rashers (210g), rind removed, chopped finely
4 green onions, chopped finely
1½ cups (225g) self-raising flour
1 tablespoon caster sugar
310g can corn kernels, drained
125g can creamed corn
100g butter, melted
2 eggs, beaten lightly
50g piece cheddar cheese
¼ cup (30g) coarsely grated cheddar cheese

Preheat oven to moderately hot (200°C/180°C fan-forced).
Mix polenta and milk in small bowl; cover, stand 20 minutes.
Oil 12-hole muffin pan.

Meanwhile, cook bacon, stirring, in heated small non-stick frying pan for 2 minutes. Add onion to pan; cook, stirring, for another 2 minutes. Remove pan from heat; cool bacon mixture about 5 minutes.

Sift flour and sugar into large bowl; stir in corn kernels, creamed corn and bacon mixture. Add melted butter, egg and polenta mixture; mix muffin batter only until just combined.

Spoon 1 tablespoon of the batter into each hole of the muffin pan. Cut the piece of cheese into 12 equal pieces, about the size of a 3 cm cube; place one piece in the middle of the batter in muffin pan hole.

Divide remaining batter among muffin pan holes; sprinkle grated cheese over each.

Bake, uncovered, about 20 minutes or until muffins are well-risen. Turn muffins onto wire rack. Serve muffins warm.
Perfect after school snack.