• 2 cobs of corn
• 2 eggs
• 1 c cornmeal
• 3/4 c milk
• 1/2 c honey
• 1/4 vegetable oil
• 1 1/2 c flour
• 1 tbsp baking powder
• 1 1/2 tsp salt
• 1 tsp dried basil
• 1/2 tsp baking soda
• 1/4 tsp garlic powder
• 1 c diced, peeled and seeded tomato

With a sharp knife cut the corn from the cobs (about 1 cup) and then cook in a medium pot of boiling water for 3-4 mins or until almost tender.  Drain and set aside.

In a bowl combine the eggs, cornmeal, milk, honey and oil.

In another large bowl, combine the flour, baking powder, salt, basil, baking soda and garlic powder.  Add cornmeal mixture, corn and tomatoes to the dry ingredients and stil until just moistened.

Spoon into prepared muffin tins and bake for 20-25 mins at 190C.

1. 2 tbsp olive oil
2. 400 g skinless chicken breast fillet sliced
3. 2 cups of assorted vegetables such as carrot, zucchini, capsicum, celery, and broccoli cut into strips
4. 1 tbsp cornflour
5. 375 ml can of light and creamy evaporated milk or coconut milk
6. 2 tbsp chopped coriander

Heat the oil in a pan and cook the chicken for 3 mins.  Stir in the curry paste.  Add the vegetables, then the cornflour and evaporated milk.

Bring to the boil and then simmer for one minute.  Stir in the coriander and serve with rice.

Serves four.