These bread rolls are full of strong cheddar and pop with jalapeños.
Jalapeño & Cheddar Corn Rolls
They make a tasty veggie side and you can make a batch to freeze for later...
Ingredients
- 50 g slightly salted butter melted, plus extra for greasing
- 250 g fine polenta or cornmeal plus extra for dusting
- 325 g can sweetcorn drained
- 250 ml buttermilk
- 4 large eggs
- 1 tbsp golden caster sugar
- 100 g plain flour
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 200 g mature cheddar grated
- 50 g jalapeños sliced
Instructions
- 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.
Notes
Recipe from Good Food magazine, August 2016
Nutrition
Calories: 261kcalCarbohydrates: 27gProtein: 10gFat: 12gSaturated Fat: 6gFiber: 3gSugar: 5g
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