Cheddar Corn Muffins

Cheddar Corn Muffins
Cheddar Corn Muffins

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • For muffins:

  • 5

    tablespoons unsalted butter, melted and cooled, plus 1 tablespoon, softened, for brushing muffin cups

  • 2

    cups cornmeal (preferably stone-ground)

  • 1

    teaspoon salt

  • 1

    teaspoon baking powder

  • 1/2

    teaspoon baking soda

  • 3/4

    cup corn, thawed if frozen

  • 1 1/4

    cups well-shaken buttermilk (not powdered)

  • 1

    large egg

  • 1 3/4

    cups grated sharp Cheddar (5 1/4 ounces), divided

  • For jalapeño butter:

  • 1

    stick unsalted butter, softened

  • 1

    fresh jalapeño, finely chopped, including seeds

  • For Equipment:

  • a muffin pan with 12 (1/2-cup) muffin cups

Directions

Make corn muffins: Preheat oven to 425°F with rack in middle. Brush muffin cups with softened butter. Whisk together cornmeal, salt, baking powder, and baking soda in a large bowl. Whisk together corn, buttermilk, egg, and melted butter in another bowl, then stir into flour mixture until just combined. Stir in 1 1/2 cups cheese. Divide batter among muffin cups and sprinkle with remaining 1/4 cup cheese. Bake until puffed and golden-brown and a wooden pick inserted into center of a muffin comes out clean, about 20 minutes. Turn out onto a rack to cool. Serve warm or at room temperature. Make jalapeño butter while muffins bake: Stir together butter, jalapeño, and 1/4 teaspoon salt. Serve with muffins. Cooks’ notes: •Muffins can be made 6 hours ahead. •Jalapeño butter can be made 1 week ahead and chilled in an airtight container. Bring to room temperature before serving.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: