Cheddar Corn Muffins With Jalapeño Butter Recipe

Name: Cheddar Corn Muffins With Jalapeño Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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; 1 stick unsalted butter, softened; 1 fresh jalapeno, finely chopped, including seeds; Equipment: a muffin pan with 12 (1/2-cup) muffin cups

Servings: persons

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
1 stick unsalted butter, softened
1 fresh jalapeno, finely chopped, including seeds
Equipment: a muffin pan with 12 (1/2-cup) muffin cups

1
Preheat oven to 425u00b0F with rack in middle. Brush muffin cups with softened butter.
2
Whisk together cornmeal, salt, baking powder, and baking soda in a large bowl.
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.
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.
5
Stir together butter, jalapeno, and 1/4 teaspoon salt. Serve with muffins.

1214

kcal

Calories

115

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Cheddar Corn Muffins With Jalapeño Butter falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cheddar Corn Muffins With Jalapeño Butter

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