They make a tasty veggie side and you can make a batch to freeze for later...
Course Breakfast
Cuisine Mexican
Keyword Cheese, Cupcakes, Peppers
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 12rolls
Calories 261kcal
Ingredients
50gslightly salted buttermelted, plus extra for greasing
250gfine polenta or cornmealplus extra for dusting
325gcan sweetcorndrained
250mlbuttermilk
4large eggs
1tbspgolden caster sugar
100gplain flour
2tspbaking powder
1tspbicarbonate of soda
200gmature cheddargrated
50gjalapeñossliced
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.