• Rolling pin icon
    Prep Time: 10 min
  • Cooker icon
    Cooking Time: 15 min
  • Clock icon
    Difficulty: Easy
  • Plate icon
    Makes: 10 mini loaves


  • 125g butter
  • 240g yellow cornmeal / polenta
  • 240g Homepride plain flour
  • 25g sugar
  • 2.5 tsp baking powder
  • 0.5 tsp bicarbonate of soda
  • 2.5 tsp salt
  • 480g buttermilk
  • 2 eggs
  • 40g red Jalapeno chillies, roughly diced (from a jar, not raw!)
  • 100g cheddar / red Leicester (finely grated)
  • 10g fresh coriander (roughly chopped)
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  • Simply mix all of the ingredients other than the jalapenos, cheese and coriander together to make a thick batter.

  • Allow to sit for 5 minutes to allow the polenta to start to absorb moisture to prevent a gritty texture.

  • Fold in 80% of the cheese, retain the rest to sprinkle over the top.

  • Drain the jalapenos, dice roughly and pat dry with kitchen roll, then mix into the batter along with the coriander.

  • Separate the mix into 10 mini loaf tins (at about 110g per mini loaf).

  • Sprinkle with cheese and bake in an oven at 180 for 14 minutes, check by pushing a skewer into the centre - this should come out clean.