Jalapeño & cheddar corn rolls
By Cassie Best
These bread rolls are full of strong cheddar and pop with jalapeños. They make a tasty veggie side and you can make a batch to freeze for later
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Prep:20 mins
Cook:30 mins
- Easy
Nutrition per serving
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kcal 261
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fat 12g
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saturates 6g
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carbs 27g
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sugars 5g
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fibre 3g
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protein 10g
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salt 1g
Ingredients
- 50g slightly salted butter, melted, plus extra for greasing
- 250g fine polenta or cornmeal, plus extra for dusting
- 325g can sweetcorn, drained
- 250ml buttermilk
- 4 large eggs
- 1 tbsp golden caster sugar
- 100g plain flour
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 200g mature cheddar, grated
- 50g jalapeños, sliced
Method
Heat oven to 180C/160C fan/gas 4 and brush the holes of a 12-hole muffin tin with melted butter. Dust generously with polenta and shake out the excess. Tip 175g of the sweetcorn into a food processor with 1 tsp salt and the remaining ingredients, except the jalapeños. Blend until smooth, then remove the blade and stir through the remaining sweetcorn and jalapeños.
Divide the batter between the holes and bake for 25-30 mins until risen and golden. Insert a skewer into the centre of a roll – it should come out with a few moist crumbs, but the mixture should not be wet. Return to the oven for 5 mins more if necessary, then test again.
Cool for 5 mins, then transfer the rolls to a wire rack to cool. Will keep, wrapped in cling film, for up to 3 days, or freeze for up to 2 months – warm in a low oven before serving.
