Sweetcorn and Jalapeño Cheddar Rolls
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
- 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.