Step 1

Preheat oven to 180C. Spray six 250ml (1-cup) muffin pans with oil.

Step 2

Combine the flour and polenta in a bowl. Use your fingers to rub in the butter until the mixture resembles coarse breadcrumbs. Reserve 1/4 cup of mixture. Make a well in remaining mixture. Add eggs and buttermilk. Stir until just combined.

Step 3

Stir in mozzarella pieces, corn kernels and spring onion. Spoon among the prepared pans, piling in the centres to create a gap around the edges.

Step 4

Combine reserved flour mixture, chorizo, chilli, parsley, sugar and extra mozzarella in a bowl. Sprinkle over the muffins. Bake for 25-30 minutes or until light golden and cooked through. Serve with the salsa.