Corn and prosciutto muffins with roasted tomatoes

Name: Corn and prosciutto muffins with roasted tomatoes
Cook time: 30 min
Yield: 12-14 muffins
Ingredients: 6 rashers of prosciutto; a small, finely diced onion; 150g plain flour; 150g polenta flour; 3 tablespoons of sugar; 2 teaspoons of baking powder; pinch of salt; 2 large eggs; 250ml of milk; 2 cobs of corn; a handful of roughly chopped parsley; 4 tomatoes

STEVE MANFREDI

October 19, 2011

Time:< 30 minsMakes:12-14 muffins

A great mound of fried bacon belongs at breakfast, but take a fraction of that bacon, chop it into tiny pieces, put it through a corn muffin mixture and the flavour is retained without the weight.

Ingredients

6 rashers of prosciutto
a small, finely diced onion
150g plain flour
150g polenta flour
3 tablespoons of sugar
2 teaspoons of baking powder
pinch of salt
2 large eggs
250ml of milk
2 cobs of corn
a handful of roughly chopped parsley
4 tomatoes

Method

Finely chop the prosciutto and fry in a pan, with no other fat, until crisp. Drain it on some absorbent paper.
Heat the same pan with the leftover fat and fry a small, finely diced onion until it is transparent.
In a bowl, mix the plain flour and polenta flour, sugar, baking powder and a good pinch of salt. In another bowl, whisk the eggs and milk. Add the egg mixture to the flour and mix thoroughly. Fold through the corn kernels, the prosciutto, onion and a handful of roughly chopped parsley.
Butter a muffin tray and spoon in the mixture. Place in a preheated 190C oven for 15 minutes.
The tomatoes
Roast tomatoes by slicing each in half. Season the cut sides with salt and pepper and sprinkle with chopped thyme. Roast in a pre-heated 190C oven for 20 minutes.
To serve
Serve the tomatoes alongside the corn muffins with some freshly chopped chives.