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Jalapeño & cheddar corn rolls

Jalapeño & cheddar corn rolls

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable
  • Vegetarian
Nutrition: per serving


  • 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


  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, August 2016

Goes well with


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A star rating of 3 out of 5.2 ratings

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