Jalapeño & Cheese Cornbread Rolls
makes 10-12 rolls
Equipment
Ingredients
Bread Dough
- 1 (15 oz) can whole kernel corn (no salt added) , or about 1 ¾ cups of corn kernels*
- 2 Tbsp honey
- 2 ½ cups bread flour (300 g) sifted and leveled*
- ½ 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)
- ½ 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.
Video
Notes
*I used canned corn, but the corn can be from fresh, or from frozen. Here's 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 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 :)
Nutrition
Calories: 212kcalCarbohydrates: 34gProtein: 11gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 3mgSodium: 473mgPotassium: 99mgFiber: 2gSugar: 4gVitamin A: 137IUVitamin C: 3mgCalcium: 194mgIron: 1mgZinc: 1mg***Net Carbs: 32g
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