Sweetcorn and Jalapeño Cheddar Rolls

|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|corn jalapenos sweetcorn|50g butter melted250g cornmeal/polenta250ml buttermilk2 whole corn kernals removed50g jalapenos100g plain flour4 large eggs2 teaspoon baking powder1 teaspoon bicarbonate of soda200g mature cheddar grated1 tablespoon golden caster sugar|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.|20.00 minutes|12|https://www.bbcgoodfood.com/recipes/jalapeno-cheddar-corn-rolls