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
Prep:20 mins
makes 12
50g slightly salted butter, melted, plus extra for greasing 250g fine polenta or cornmeal, plus extra for dusting325g can sweetcorn, drained250ml buttermilk4 large eggs1 tbsp golden caster sugar100g plain flour2 tsp baking powder1 tsp bicarbonate of soda200g mature cheddar, grated50g jalapeños, sliced
STEP 1Heat 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 2Divide 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 3Cool 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.
