Jalapeño & cheddar corn rolls
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- makes 12
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- 50g slightly salted buttermelted, plus extra for greasing
- 250g fine polentaor cornmeal, plus extra for dusting
- 325g can sweetcorndrained
- 250ml buttermilk
- 4 large eggs
- 1 tbsp golden caster sugar
- 100g plain flour
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 200g mature cheddargrated
- 50g jalapeñossliced
Nutrition: per serving
- kcal261
- fat12g
- saturates6g
- carbs27g
- sugars5g
- fibre3g
- protein10g
- salt1g
Method
step 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.
step 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.
step 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.
