Sweet potato gumbo with cornbread muffins

Name: Sweet potato gumbo with cornbread muffins
Ingredients: 225g/8oz polenta; 2 tsp baking powder; Pinch bicarbonate of soda; 115g/4oz plain flour; 125ml/4½fl oz milk; 2 free-range eggs, beaten; 300g/10½oz canned creamed corn; 2 birds'-eye chillies, finely chopped; 2 tbsp vegetable oil; 1 red onion, peeled, finely chopped; 2 celery stalks, trimmed, finely chopped; 2 red chillies, finely chopped; 2 garlic cloves, peeled, finely chopped; 1 tsp salt; 1 tsp dried thyme; 1 tsp cayenne pepper; 1 tsp dried oregano; 1 tsp white pepper; 1 bay leaf; 150ml/5½fl oz vegetable stock; 440g/1lb canned chopped tomatoes; 24 ladies' fingers (okra); 400g/14oz sweet potato, peeled, cut into cubes; 100g/3½oz cabbage, very finely shredded; 100g/3½oz butter, to serve