Jalapeño & cheddar corn rolls

• slightly salted butter↗50g g

  melted, plus extra for greasing

• fine polenta↗250g g

  or cornmeal, plus extra for dusting

• can sweetcorn↗325g g

  drained

• buttermilk↗250ml ml
• large eggs↗4
• golden caster sugar↗1 tbsp tbsp
• plain flour↗100g g
• baking powder↗2 tsp tsp
• bicarbonate of soda↗1 tsp tsp
• mature cheddar↗200g g

  grated

• jalapeños↗50g g

  sliced

Step-by-step instructions

1. 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.

2. 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.

3. 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.