Corn and Jalapeño Muffins

adapted from New York Times Cooking


Yield: about 12 large muffins or 36 mini muffins


6 Tablespoons unsalted butter

1 cup frozen corn kernels, thawed

1 jalapeño, finely chopped

Kosher salt

Fresh ground black pepper

1 cup all purpose flour

1 cup yellow cornmeal

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

2 eggs, beaten

1 1/2 cups buttermilk

3 ounces grated cheddar cheese


Preheat oven:  400° F.


Melt 2 Tablespoons butter in a skillet over medium heat.  Add the corn kernels and the jalapeño and cook for 2-3 minutes.  Season with salt and pepper.  Set aside.


Place 4 Tablespoons of butter in a glass bowl.  Melt the butter in the microwave, about 30-45 seconds.  Watch it closely.


In a medium bowl, mix together the flour, cornmeal, baking powder, baking soda and 1 teaspoon kosher salt.  Beat in the eggs and buttermilk to make a thick batter.  Fold in the corn kernels, the jalapeño and melted butter.  Stir in the shredded cheese.


For large muffins, fill muffin papers 3/4 full with batter.  Bake about 12 minutes.  Test the muffins with a toothpick before removing from the oven.  (If you prefer, muffins may be baked in a well buttered muffin tin.)


For mini muffins, place about 1 1/2 Tablespoons batter in each section.  Bake about 10 minutes, until golden. Check for doneness using a toothpick.