Ok a change from baking something sweet today for the blogging marathon I am participating in this week and instead I am going with a savoury recipe. This one appealed to me because it meant I could use up the polenta or cornmeal I have had sitting in my pantry for months or years? I also thought it would be a good one to freeze so I could use them for Kalyani's lunches when she goes back to school next week. I also liked that I could use fresh parsley picked from the garden in them.
1 1/2 cups flour (I substituted 1/2 cup with atta flour)
1 cup yellow cornmeal (polenta)
4 teaspoons baking powder
1/4 cup sugar
1/4 cup oil
1 cup creamed corn
3/4 cup milk
1 tablespoon chopped parsley
Mix flour, cornmeal, salt, baking powder and sugar together in a large bowl. In a separate bowl lightly beat eggs, oil, creamed corn, milk and parsley together.
Make a well in the centre of the dry ingredients and pour in the liquid ingredients. Mix quickly to combine with a fork. Do not over mix.
Spoon into a greased muffin tin and bake immediately for about 10 minutes at 200C. Serve warm.
I added about 1/2 cup of diced, cooked sweet potato that I had in the fridge and wanted to use up. I also think that you could replace the parsley with chopped fresh coriander and masalas for a different taste.
I liked them. The polenta gives them a grainy texture and the taste is mild.
Check out what my fellow bloggers are cooking today here.