JALAPEñO & CHEDDAR CORN ROLLS

Jalapeño & cheddar corn rolls image

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

Provided by Cassie Best

Time 50m

Yield makes 12

Number Of Ingredients 11

Ingredients

50g slightly salted butter , melted, plus extra for greasing
250g fine polenta or cornmeal, plus extra for dusting
325g can sweetcorn , drained
250ml buttermilk
4 large eggs
1 tbsp golden caster sugar
100g plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
200g mature cheddar , grated
50g jalapeños , sliced

Steps:

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.

Nutrition Facts : Calories 261 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 1 milligram of sodium