Ingredients Jump to Instructions ↓

  1. 2 tablespoons unsalted butter

  2. 1/3 cup finely chopped onions

  3. 1 cup fresh corn kernels

  4. 3/4 teaspoon plus pinch salt

  5. 1 cup all-purpose flour

  6. 1 cup yellow cornmeal

  7. 1 tablespoon baking powder Pinch cayenne pepper

  8. 1/3 cup shredded Cheddar

  9. 1 cup buttermilk

  10. 1/4 cup vegetable oil

  11. 2 large eggs , lightly beaten

  12. 1 tablespoon minced seeded green jalapenos

  13. 1 tablespoon minced seeded red jalapenos

  14. 3 tablespoons honey

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375 degrees F. Lightly grease 14 regular sized muffin tin cups. In a small skillet, melt the butter over medium-low heat. Add the onions and cook until soft and golden brown, 3 to 4 minutes. Add the corn and a pinch of salt and cook 3 to 4 minutes, stirring occasionally. Remove from the heat and set aside to cool. In a large bowl, stir together the flour, cornmeal , baking powder, salt, cayenne pepper, and cheese . In a second bowl, whisk together the buttermilk, oil, eggs, jalapenos, and honey . Add the buttermilk mixture to the flour mixture, stirring just until moistened. Stir in the cooled onions and corn. Spoon the batter into the prepared tins, filling 3/4 of the way full. (If there are empty cups in a tin, fill with water.) Bake the muffins until golden and a toothpick inserted into the center comes out clean, 12 to 15 minutes. Transfer to a wire rack to cool and serve warm.


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