Cheddar Corn Muffins with Jalapeño Butter

bread egg brunch side bake thanksgiving quick & easy cheddar cornmeal jalapeño butter gourmet sugar conscious kidney friendly

Andrea Albin

Makes 12 muffins

Source

Ingredients

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

1 stick unsalted butter, softened

1 fresh jalapeño, finely chopped, including seeds

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

Method

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.

Stir together butter, jalapeño, and 1/4 teaspoon salt. Serve with muffins.