Sweetcorn and Jalapeño Cheddar Rolls


Prep time: 
20 minutes


These bread rolls are full of strong cheddar and pop with jalapeños. They make a tasty veggie side and you can make a batch to freeze for later


  • 50g butter, melted
  • 250g cornmeal/polenta
  • 250ml buttermilk
  • 2 whole corn, kernals removed
  • 50g jalapenos
  • 100g plain flour
  • 4 large eggs
  • 2 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 200g mature cheddar, grated
  • 1 tablespoon golden caster sugar


  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.
  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.
  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.

Photo Credit: Jonny Hughes @jonny2love
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