Jalapeño & cheddar corn rolls

bbq cheddar corn roll freezable jalapeno side summer vegetarian

N/A

makes 12

Source

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

Method

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.