INGREDIENTS
25 g
unsalted butter
250 milliliters
milk
2
eggs, lightly beaten
1/2 tsp
salt
2 tbsp
granulated or caster sugar
2 tbsp
plain flour
1 tsp
baking powder
350 g
tinned sweetcorn, drained
50 g
cheddar cheese, grated
2 tbsp
jarred jalapeno pepper slices, chopped (I used red)