Cheesy Corn Bites

1. Lightly grease two 12-hole non-stick mini muffin pans (2 tablespoon capacity) with cooking spray. 
2. Place flour, polenta, paprika, carrot, corn, spinach and cheese in a large bowl. 
3. Whisk yoghurt, oil, water and eggs in a large jug. Add to flour mixture. Stir until combined.  
4. Spoon heaped tablespoons of mixture into prepared pans. Sprinkle with pepitas. 
5. 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 

• Grate carrot and cheese (with adult supervision) 
• Mix ingredients in large bowl (Step 2) 
• Whisk ingredients in jug. Stir mixture to combine (Step 3) 

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.