Jalapeño & cheddar corn rolls
Ingredients
- Step 1 50g slightly salted butter , melted, plus extra for greasing
- Step 2 250g fine polenta or cornmeal, plus extra for dusting
- Step 3 325g can sweetcorn , drained
- Step 4 250ml buttermilk
- Step 5 4 large eggs
- Step 6 1 tbsp golden caster sugar
- Step 7 100g plain flour
- Step 8 2 tsp baking powder
- Step 9 1 tsp bicarbonate of soda
- Step 10 200g mature cheddar , grated
- Step 11 50g jalapeños , sliced
Calories: 261
Carbohydrate: 27 g
Protein: 10 g
Fat: 12 g
Cook time: 50 minutes
Prep time: 20 minutes
Total time: 70 minutes
Servings: 12
TAGS
Side Dish
American
BBQ
Cassie Best
Cheddar
Corn roll
Freezable
jalapeño
side
summer
Vegetarian
Directions
- 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.