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£2.75Price per unit
£11/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Melt the butter in a pan over a low heat; set aside to cool a little. Meanwhile, heat the grill to medium-high. Rub the corn cobs with the oil, then grill for 8-10 minutes, turning every few minutes, until tender (ideally not charred); set aside on a board.
Preheat the oven to 200°C, gas mark 6. Brush the holes of a 12-hole muffin tin with oil; dust with polenta. In a large bowl, mix the polenta, flour, baking powder, bicarbonate of soda and salt. Slice the kernels off the cobs; add to the bowl (or add the frozen/tinned corn) with 75g Cheddar, ½ the jalapeños, the zest and coriander.
In a jug, use a balloon whisk to combine the melted butter, eggs and buttermilk with a little freshly ground black pepper. Add to the dry ingredients; mix lightly until combined. Divide evenly among the holes in the tin, then scatter over the remaining cheese and jalapeños. Bake for 15-20 minutes until golden and a skewer inserted into the centre comes out clean. Allow to cool in the tin for 5-10 minutes, then carefully transfer to a cooling rack. Scatter over extra lime zest to serve, if liked.
Typical values per item when made using specific products in recipe
Energy | 789kJ/ 189kcals |
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Fat | 11g |
Saturated Fat | 5.6g |
Carbohydrates | 16g |
Sugars | 2.5g |
Fibre | 1.2g |
Protein | 6.4g |
Salt | 0.8g |
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