Cheesy Corn Jalapeño Muffins

By á-170456

Ingredients

• 1 tablespoon softened butter
• 1 cup all-purpose flour
• 1 cup yellow or white cornmeal
• 4 teaspoons baking powder
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 pinch cayenne
• 2 large eggs beaten
• 1 cup buttermilk
• 1/4 cup vegetable oil or melted butter
• 1 cup corn kernels
• 1/2 cup grated cheddar cheese
• 2 tablespoons minced jalapeño peppers or to taste

Preparation

Step 1

Preheat the oven to 400 degrees. Butter a 12-cup muffin tin with the softened butter and set aside.

In a large bowl, combine the flour, cornmeal, baking powder, sugar, salt, and cayenne and mix well. In a separate bowl, beat together the eggs, buttermilk, and oil. Add to the dry ingredients, mixing just until it forms a batter, being careful not to overmix. Fold in the corn, cheese, and jalapeños.

Divide evenly among the 12 muffin cups and bake until golden and a toothpick inserted into the center of the muffins comes out clean, 20 to 25 minutes. Remove from the oven and let sit in the muffin tin for 5 minutes before turning out onto a wire rack. Serve hot or at room temperature.

This recipe yields 12 muffins.