Cheddar Corn Muffins with Jalapeño Butter
Warm, savory cornmeal muffins loaded with sharp cheddar cheese and served with a spicy jalapeño butter spread. These golden-brown muffins combine the sweetness of corn with the rich tang of buttermilk and cheddar.
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
- •½ teaspoon baking soda
- •¾ cup corn, thawed if frozen
- •1¼ cups buttermilk
- •1 whole large egg
- •1¾ cups grated sharp Cheddar
- •1 stick unsalted butter
- •1 whole fresh jalapeño
- •1 piece muffin pan
Cooking Instructions
- 1.
Preheat oven to 425°F with rack in middle. Brush muffin cups with softened butter.
5 min
- 2.
Whisk together cornmeal, salt, baking powder, and baking soda in a large bowl.
3 min
- 3.
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.
5 min
- 4.
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.
20 min
- 5.
Stir together butter, jalapeño, and 1/4 teaspoon salt. Serve with muffins.
5 min
