Preheat the oven to 180°C.
Mix the polenta, baking powder, bicarbonate of soda, and flour together in a bowl.
Stir in the milk, beaten eggs, creamed corn, and chopped chillies.
Spoon the batter into a 12-hole muffin tin and bake for 18-20 minutes.
Heat oil in a pan and fry the onion, celery, chillies, and garlic until soft.
Stir in the salt, thyme, cayenne, oregano, white pepper, and bay leaf.
Add the stock, chopped tomatoes, and okra then bring to a boil.
Stir in the sweet potato and cabbage and cook for 12-15 minutes until tender.
Serve the gumbo with buttered cornbread muffins on the side.