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...
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Breakfast
Cuisine Mexican
Servings 12 rolls
Calories 261 kcal


  • 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


  • 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.


Recipe from Good Food magazine, August 2016


Calories: 261kcalCarbohydrates: 27gProtein: 10gFat: 12gSaturated Fat: 6gFiber: 3gSugar: 5g
Keyword Cheese, Cupcakes, Peppers
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