Corn and Onion Bread Rolls Recipe

Heat the oven to 200°C / 390°F. Line a baking tray with parchment paper or lightly grease it.

Drain the canned corn well (a quick rinse is fine) and chop the onion finely so it bakes through evenly.

In a bowl, stir together the lemon juice and cider vinegar. Add the cheese, corn, and onion and mix until evenly combined.

Divide the mixture into small portions, press firmly, and shape into short rolls. Place them on the tray with a little space between each one.

Brush the tops with melted butter or a little oil. Bake for about 20 minutes, until the outside looks lightly golden; keep an eye on them so they don’t over-brown.

Let the rolls rest for 5 minutes after baking. Serve warm alongside soup or a simple salad.