Jalapeño & cheddar corn rolls

Jalapeño & cheddar corn rolls

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(2 ratings)

Prep: 20 mins Cook: 30 mins


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



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

  • 325g can sweetcorn, drained


    sw-eet corn

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

  • 250ml buttermilk
    Buttermilk pancake mixture in bowl with whisk



    There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…

  • 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


  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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Comments, questions and tips

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13th Jul, 2017
These looked lovely when they were cooked. However they were so dry that we could not swallow it without a good drink.
11th Mar, 2017
Easy and really tasty. Went very well with smoky aubergine chilli.
4th Feb, 2020
If frozen do they need to be defrosted first or can they be warmed in the oven straight from the freezer?
CassieBest's picture
5th Feb, 2020
Hi hal86, I'd recommend defrosting them first as they may dry out if you heat them directly from the freezer. Cassie (Senior Food Editor, BBC Good Food)
17th Jul, 2018
What would be serving portion if it makes 12 as per receipt?
goodfoodteam's picture
26th Jul, 2018
Thanks for your question. The serving size is one roll.
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