Name: Jalapeño & cheddar corn rolls
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: makes 12
Cuisine: American
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

Home
Recipes
Jalapeño & cheddar corn rolls

Jalapeño & cheddar corn rolls

Cassie Best

Save recipe

makes 12

Easy

Prep: 20 mins

Cook: 30 mins

A star rating of 3 out of 5.2 ratingsRate

loading...

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

Freezable

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

$Sweet potato Tex-Mex salad$

Sweet potato Tex-Mex salad

A star rating of 4.9 out of 5.65 ratings

Sticky sausage & sweet potato salad

A star rating of 4.4 out of 5.26 ratings

Baked buffalo chicken wings

A star rating of 4.7 out of 5.86 ratings

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

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.

Recipe from Good Food magazine, August 2016

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3 out of 5.2 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now