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Preheat oven to 190°C. Spray six 80ml (1/3-cup) capacity muffin pans with olive oil spray to lightly grease.
Combine the polenta, flour, corn, cheese and chilli in a bowl. Make a well in centre. Whisk together the buttermilk and egg in a jug. Add to the polenta mixture and combine.
Spoon the mixture among pans. Bake for 15-20 minutes or until a skewer inserted into the centres comes out clean. Serve with butter.