Recipe-Finder.com
  • 12servings
  • 20minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins
VitaminsB1, B2, B3, B12, D, E
MineralsNatrium, Fluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 5 tablespoons unsalted butter , melted and cooled, plus

  2. 1 tablespoon, softened, for brushing muffin cups

  3. 2 cups white cornmeal (preferably stone-ground)

  4. 1 teaspoon salt

  5. 1 teaspoon baking powder

  6. 1/2 teaspoon baking soda

  7. 3/4 cup corn , thawed if frozen

  8. 1 1/4 cups well-shaken buttermilk (not powdered)

  9. 1 large egg

  10. 1 3/4 cups grated sharp Cheddar (5 1/4 ounces), divided

  11. ... For jalapeño butter:

  12. 1 stick unsalted butter , softened

  13. 1 fresh jalapeño, finely chopped, including seeds

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

Instructions Jump to Ingredients ↑

  1. Make corn muffins:

  2. Preheat oven to 425°F with rack in middle. Brush muffin cups with softened butter.

  3. Whisk together cornmeal, salt, baking powder, and baking soda in a large bowl.

  4. 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. 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.

  6. Serve warm or at room temperature.

  7. Make jalapeno butter while muffins bake:

  8. Stir together butter, jalapeño, and 1/4 teaspoon salt.

  9. Serve with muffins.

  10. Cooks’ notes: •Muffins can be made 6 hours ahead.

  11. •Jalapeño butter can be made 1 week ahead and chilled in an airtight container. Bring to room temperature before serving.

Comments

882,796
Send feedback