Jalapeño & cheddar corn rolls

Jalapeño & cheddar corn rolls

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Prep: 20 mins Cook: 30 mins

Easy

makes 12

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

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal261
  • fat12g
  • saturates6g
  • carbs27g
  • sugars5g
  • fibre3g
  • protein10g
  • salt1g
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Ingredients

  • 50g slightly salted butter, melted, plus extra for greasing
  • 250g fine polenta or cornmeal, plus extra for dusting
    Polenta

    Polenta

    poh-len-tah

    An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…

  • 325g can sweetcorn, drained
    Sweetcorn

    Sweetcorn

    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • 250ml buttermilk
  • 4 large eggs
  • 1 tbsp golden caster sugar
  • 100g plain flour
  • 2 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 200g mature cheddar, grated
  • 50g jalapeños, sliced

Method

  1. 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.

  2. 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.

  3. 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.

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