Preheat the oven to 450 degrees with the muffin tin inside. Measure 1/3 cup polenta in a medium bowl.
Separate smaller bowl with 1/3 cup polenta and 1/3 cup cornmeal and all of the dry ingredients
Mix the polenta in the larger bowl with boiling water, then add 1/3 cup corn kernels
Add the buttermilk or thinned yogurt to the polenta mush
Whisk in the beaten egg
Add in the dry ingredients
Brush the muffin tin with melted butter
Divide the batter among the 12 muffin cups
Damn, our scientist Slaninka can spot, or should I say, smell a good thing from a 5 mile distance:)
Enjoy the pics below and I am going to dig into my lunch. Stay tuned for the full post later today.