Ingredients Jump to Instructions ↓

  1. 1 tablespoon softened butter

  2. 1 cup all-purpose flour

  3. 1 cup yellow or white cornmeal

  4. 4 teaspoons baking powder

  5. 1 tablespoon sugar

  6. 1 teaspoon salt Pinch cayenne

  7. 2 large eggs, beaten

  8. 1 cup buttermilk

  9. 1/4 cup vegetable oil, or melted butter

  10. 1 cup corn kernels

  11. 1/2 cup cheddar cheese, grated

  12. 2 tablespoons minced jalapeno peppers, or to taste

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 400 degrees F. Butter a 12-cup muffin tin with the softened butter and set aside. In a large bowl, combine the flour, cornmeal, baking powder, sugar , salt, and cayenne and mix well. In a separate bowl, beat together the eggs , buttermilk, and oil. Add to the dry ingredients, mixing just until it forms a batter , being careful not to overmix. Fold in the corn, cheese , and jalapenos. Divide evenly among the 12 muffin cups and bake until golden and a toothpick inserted into the center of the muffins comes out clean, 20 to 25 minutes. Remove from the oven and let sit in the muffin tin for 5 minutes before turning out onto a wire rack. Serve hot or at room temperature.


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