Jalapeño & cheddar corn rolls
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- makes 12
Skip to ingredients
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
- 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.
