These honey-sweetened Jalapeño & Cheese Cornbread Rolls are made with bread flour, yeast, salt, honey, almond milk, and corned puree! It’s what keeps these rolls flavorful, moist and beautifully golden.
Here’s why I love this recipe
- vegan – no eggs, milk or butter required
- healthier than regular dinner rolls
- easy to prepare if you have a stand mixer or breadmachine
- easy way to get rid of leftover corn
Ingredients Used to Make Jalapeño & Cheese Cornbread Rolls
**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the baking aisle, or the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Bread Flour – I used bread flour for this recipe (I use King Arthur Bread Flour most), which I prefer and highly recommend for the best texture and structure. Please read the note on the substitution section below if using other flours.
- Instant Yeast – you can find instant yeast in the baking section near the flours. My favorite is SAF Instant Premium Yeast, which works quickly and consistently produces great results. I recommend using instant yeast over active yeast for this recipe since active yeast (unlike instant yeast) needs to be activated in water, which we don’t add until the very end.
- Honey – the honey flavor goes really well with the jalapenos, corn and cheese, but you could also use agave syrup or brown rice syrup instead.
- Salt – Pink Himalayan salt is what I have at home, so it’s what I use, but you can use any kind for this recipe.
- Corn – we’ll need whole kernel corn for this recipe. I used canned corn, but the corn can be from fresh, or from frozen. Read below to see how you should prep the corn depending on which you use:
- Canned Corn – For best results, drain and rinse the corn with water before using. It’s best if you can find a “no salt added” corn. If you’re using regular (salt added) corn, you can also adjust by using just half of the salt that’s called for in the recipe.
- Frozen Corn – cook the frozen corn in the microwave or over stovetop at least until it’s thawed or warm.
- Fresh Corn – Remove the corn kernels from the corn using a sharp knife. Since the corn will be cooked with the bread, there’s no need to pre-cook the corn before using.
- Cooked Corn – no prep required on this one 🙂
- Corn Meal, any kind – in this recipe, the corn meal is optional, since we’re already using a lot of corn puree. The corn meal is just used to add some additional texture, and it can be subbed with equal amounts of bread flour.
- Olive Oil – I like using light olive oil since it has a neutral flavor, but you can also any cooking oil of your choice like coconut oil, or avocado oil instead
- Jalapeño Peppers– I used 2 fresh chopped jalapeño peppers in this recipe, but you can adjust how much you add according to your spice preference. I would say add 1 for subtle jalapeno flavor, 2 for mild flavor and spiciness, and 3+ if you want them to be spicy.
- Cheese of Choice – Cheddar, Pepper Jack and Mozarella are my go-to choices for these rolls! But you can use any cheese you have at home.
Equipment
- I used a KitchenAid Stand Mixer with a dough hook to knead the dough. You’re also welcome to use a bread machine, or knead the dough by hand.
More Corn Recipes (HERE)
Step by Step Guide
How to Make Jalapeño & Cheese Cornbread Rolls
STEP 1
Prepare puree: drain a can of whole kernel corn, and rinse with water. Add to a mini blender or food processor and blend until pureed. Add honey.
TIP: I actually prefer my puree with some chunks of corn so that there are some whole corn pieces that get incorporated into the bread dough.
STEP 2
Mix all the dry ingredients (bread flour, corn meal, yeast, salt) in the bowl of the stand mixer.
STEP 3
Add the pureed corn. Start to knead the dough at a low setting (speed 2) for about a minute.
Add milk or water 1 Tbsp at a time*, until all the ingredients are just barely combined, with no dry ingredients remaining.
*I used 2 Tbsp milk, but more may be needed depending on the protein content of the flour, the water content in the puree, as well as the humidity and temperature of the kitchen. Be sure to add one tablespoon at a time, so you don’t overhydrate the dough.
Now add the olive oil, and continue to knead for about 8 to 10 minutes, or until the dough pulls away from the bowl and forms a smooth, supple ball.
STEP 4
Add cheese of choice (I used a mix of white cheddar and mozzarella) and chopped jalapeño peppers
STEP 5
Cover and let rise until doubled, about 60-90 minutes
STEP 6
Punch down the dough, then remove it from bowl. Place on a generously floured surface and divide into 12 equal-sized pieces.
STEP 7
Shape into rolls, and place the rolls in a parchment paper-lined pan spacing them 2 inches apart. Top with more cheese.
STEP 8
Let the rolls rise again for 40-60 minutes until puffy. Toward the end of the rise time, preheat the oven to 350F / 180C, then bake the rolls for 20-25 minutes, or until the rolls look golden brown.
STEP 9
Enjoy!
Recipe Variations and Optional Add Ins:
Can this recipe be vegan? Yes! Use agave syrup instead of honey, dairy free cheese like Daiya, and dairy free milk (like almond milk or oat milk).
Add more flavor! A few tablespoons of grated parmesan cheese, or a teaspoon or two of dried herbs would go really well with this jalapeño & cheese cornbread rolls. If you want a sweeter cornbread (like Southern Cornbread) version, you can add an additional 3 Tablespoons of sugar.
Want to add more fiber? Substitute white whole wheat flour for up to half of the bread flour called for in this recipe. You’ll need to add a few more tablespoons of water to adjust the hydration since whole wheat flour absorbs more water than white flour.
Note on Substitutions
- Unfortunately, gluten-free flours cannot be substituted for bread flour in this recipe.
- While bread flour is highly recommended, all-purpose flour can be used instead with 1 tsp of vital wheat gluten for every cup of flour.
- Liquid sweeteners such as maple syrup, honey or molasses can replace all of the sugar in this recipe, but it makes the dough softer and more difficult to handle since it contributes additional moisture. Increase bread flour by 1-2 Tablespoons to adjust.
How to Store Jalapeño & Cheese Cornbread Rolls
- You can store these rolls, well wrapped, at room temperature for up to 3-4 days.
- For longer storage, you can place them in a plastic freezer bag or airtight container and freeze up to 3 months, then defrost them at room temperature or microwave before eating.
Final Tips
- Weigh your flour for the best results. 1 cup of bread flour = 120 grams / 4.23 oz. This is recommended since scooping the flour directly from the bag can can pack the flour into the measuring cup, and this means you’ll end up with more flour than what’s called for in the recipe. If you don’t have a kitchen scale, you can measure the flour by spooning pre-sifted flour into the measuring cup, then using the straight end of the spoon to level the flour across the top to sweep off the excess.
- Baking time (as well as serving size) will vary based on the size of your baking pan, the material (silicone vs metal) of the pan. If you’re not sure whether the bread is ready, you can insert a quick read thermometer into the bread – a finished bread / rolls will register 190 F (or 88 C).
- To make this recipe in the bread machine: add all the dry ingredients into the machine, stir briefly before adding the wet ingredients. The machine can be set for basic. Check the dough for consistency and adjust by adding additional water (or flour) before the end of the first kneading cycle. If you want to add additional nuts or dried fruits, leave them aside, and only them 3 minutes before the end of the second kneading cycle.
More Bread Recipes (HERE)
Jalapeño & Cheese Cornbread Rolls
Equipment
Ingredients
Bread Dough
- 1 (15 oz) can whole kernel corn (no salt added) , or about 1 3/4 cups of corn kernels*
- 2 Tbsp honey
- 2 1/2 cups bread flour (300 g) sifted and leveled*
- 1/2 cup corn meal , or more bread flour
- 2 tsp instant yeast
- 1 tsp salt
- 2 Tbsp almond milk, regular milk or water
- 2 Tbsp light olive oil, melted coconut oil or avocado oil
Add Ins
- 1 cup shredded cheese of choice , such as cheddar, pepperjack or mozzarella
- 2 small jalapeño peppers , seeded and finely diced
Topping (optional)
- 1/2 cup shredded cheese of choice , such as cheddar, parmesan or mozzarella
Instructions
- Prepare corn puree*** by blending the corn kernels in a blender until creamy. Some chunks are ok. Be sure to drain and rinse with water if using canned corn to remove the extra salt.
- Mix all the dry ingredients (bread flour, corn meal, yeast, salt) in the bowl of the stand mixer.
- Add the corn puree and milk to the dry ingredients
- Start to knead the dough at a low setting (speed 2) for about a minute, until all the ingredients are almost allcombined.
- NOTE: If there are still dry ingredients remaining, add water one tablespoon at a time* until there are no dry ingredients remaining.*the water you need can vary depending on the protein content of the flour, the water content in the puree, as well as the humidity and temperature of the kitchen. Be sure to add one tablespoon at a time, so you don’t overhydrate the dough.
- Add the olive oil next, and continue to knead for about 8 to 10 minutes, or until the dough pulls away from the bowl and forms a smooth, supple ball.
- Add in the diced jalapeño peppers and 1 cup of the shredded cheese,and mix until well incorporated.
- Remove the finished dough from the mixer bowl and place in a lightly greased bowl.
- Cover and let rise until doubled, about 60-90 minutes****
- Punch down the dough, then remove from bowl. Place on a generously floured surface and divide into 10-12 equal sized pieces.
- Roll the dough pieces into balls, and place them on a parchment lined pan, spaced about 2 inches apart.
- Let the rolls rise again for 30-40 minutes until puffy. Toward the end of the rise time, preheat the oven to 350F / 180C
- Top each rolls with the remaining cheese
- Bake the rolls for 15-20 minutes until golden brown, or until the interior of the bread reaches 190°F.
- Enjoy!
- Note: You can store these rolls, well wrapped, at room temperature for up to 2 days. For longer storage, you can place them in a plastic freezer bag or airtight container and freeze up to 3 months, then defrost them at room temperature or microwave before eating.
Notes
- Canned Corn – For best results, drain and rinse the corn with water before using. It’s best if you can find a “no salt added” corn. If not, we can also adjust the salt that’s added to the bread by using half the amount of salt called for in the recipe.
- Frozen Corn – cook the frozen corn in the microwave or over stovetop at least until it’s thawed or warm.
- Fresh Corn – SRemove the corn kernels from the corn using a sharp knife. since the corn will be cooked with the bread, there’s no need to pre-cook the corn before using.
- Cooked Corn – no prep required on this one 🙂
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