Corn and Jalapeno Muffins

By á-46409

Recipe source: NY Times Food | David Tanis
The flavor of these buttery, miniature muffins is amped up with sautéed corn kernels and jalapeño chiles. They are the perfect accompaniment to a pot of beans, but are tender and delicate enough to serve with an elegant chicken stew.

Featured in: Beyond Corn On The Cob.

Ingredients

• 6 tablespoons unsalted butter, plus more for buttering muffin tins
• 1 cup raw, tender corn kernels
• 1 jalapeño chile, finely chopped
• Kosher salt
• Ground black pepper
• 1 cup/135 grams all-purpose flour
• 1 cup/145 grams white or yellow cornmeal
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 2 eggs, beaten
• 1 1/2 cups buttermilk
• 3 ounces/85 grams grated Cheddar cheese

Details

Servings 36
Adapted from nytimes.com

Preparation

Step 1

1. Heat oven to 400 degrees. Put 2 tablespoons butter in a skillet over medium heat. Add corn kernels and jalapeño and cook gently for 2 minutes. Season with salt and pepper and set aside. Melt 4 tablespoons butter in a separate pan.

2. Mix together flour, cornmeal, baking powder, baking soda and 1 teaspoon kosher salt. Beat in eggs and buttermilk to make a thick batter. Add corn kernels and jalapeño, as well as the melted butter from the separate pan, then stir in grated cheese.

3. Butter miniature muffin tins and fill with about 1 1/2 tablespoons batter per muffin. Bake for 10 minutes, until golden.

Tip
For larger muffins, fill tins 3/4 full with batter. Increase baking time as necessary, testing for doneness with a wooden skewer.