Lightly grease two 12-hole non-stick mini muffin pans (2 tablespoon capacity) with cooking spray.
Place flour, polenta, paprika, carrot, corn, spinach and cheese in a large bowl.
Whisk yoghurt, oil, water and eggs in a large jug. Add to flour mixture. Stir until combined.
Spoon heaped tablespoons of mixture into prepared pans. Sprinkle with pepitas.
Bake in a 200C preheated oven for 15-18 minutes or until lightly golden and just firm to touch. Cool in pans for 5 minutes. Turn onto a clean tea towel or wire rack to cool. Serve warm or at room temperature.

Tasks For Kids

Tips

You will need about 1 medium corncob to give the ½ cup kernels required in this recipe. Remove husk and cut kernels from cob. You can substitute ½ cup frozen corn kernels, if preferred.
Cheesy Corn Bites will keep in an airtight container in the fridge for 2 days. Eat cold, or warm in a microwave oven just before serving.
These tasty morsels are also great served as a side to soup.