Recipe #65 - Cheddar Corn Muffins with Jalapeño Butter

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This bland corn bread just became a little more exciting! Made with whole pieces of corn adding much needed texture. As well as a little spicy punch courtesy of the jalapeno butter.

To make corn muffins:
Preheat oven to 425 degrees F with rack in the 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 four mixture until just combined. Stir 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 jalapeno butter while muffins bake:
Stir together butter, jalapeno, and 1/4 teaspoon salt. Serve with muffins.

Rating: 9
Time: 45 minutes
Serves: 12 muffins
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 jalapeno butter:
1 stick unsalted butter, softened
1 fresh jalapeno, finely chopped, including seeds