- 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
Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…
- 250ml buttermilk
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 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, or baking soda, is an alkali which is used to raise soda breads and full-…
- 200g mature cheddar, grated
- 50g jalapeños, sliced
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.