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1
Preheat the oven to 400F (200C).
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2
Coat a 12-cup muffin tin with cooking spray, or grease with butter, or line with muffin papper.
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3
In a medium nonstick skillet pan over medium heat, melt 2 tablespoons of butter or heat 2 tablespoons of olive oil.
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4
Once the butter melts, stir in the onions and the peppers and saute until soft, 3 to 5 minutes.
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5
Season with salt to taste.
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6
Stir in the corn and cook until heated through.
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7
Allow to cool.
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8
Melt the remaining butter in a small pan over low heat and once melted, remove from the heat or use a microwave to melt the butter.
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9
In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.
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10
In another large bowl, whisk the buttermilk and the eggs until mixed.
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11
Make a well in the dry ingredients, add the liquid ingredients to the dry ingredients and stir until just incorporated.
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12
Stir in the sauteed vegetables with the melted butter and the shredded cheese and continue to fold.
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13
The batter will be very thick.
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14
Using a 1/2 cup, evenly pour the batter into the muffin cups.
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15
Bake for about 10 minutes.
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16
Allow to cool for 10 minutes in the tin on a wire rack.
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17
Serve warm or at room temperature.
