Summary

Ingredients

• 100 grams flour
• 100 g corn rits (polenta)
• 2 teaspoons baking soda
• salt
• pepper
• 30 g parmesan cheese
• 2 egg (s)
• 200 ml sour cream
• 300 g corn, (1 can)
• 1 chilli pepper (s), red
• 1 ½ teaspoon thyme, dried or half a handful fresh
• 20 g butter
• 3 tablespoon olive oil

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Instructions

1. Put the corn in a sieve and drain well. Preheat the oven to 220 ° C.
2. Mix the flour, baking powder, salt and polenta together well in a bowl. Add the parmesan and plenty of pepper and stir.
3. Core and chop the chilli pepper. Melt the butter.
4. Whisk the sour cream, eggs, corn, chilli and thyme together and then stir into the flour mixture. Add the oil and melted butter and stir.
5. Grease the muffin tin and add about a tablespoon of the mixture to each well. Bake for 20 minutes at 220 C. Cool in the baking tray for 5 minutes, then place on a rack and let cool completely.