cheddar-jalapeno corn muffins

Recipe printed from chiknpastry
 

Cheddar-Jalapeno Corn Muffins*
Adapted from Gourmet, November 2009; makes 12 muffins

ingredients
5 T unsalted butter, melted and cooled
2 c yellow cornmeal
1 t salt
1 t baking powder
1/2 t baking soda
3/4 c corn (fresh or thawed)
1 1/4 c buttermilk
1 egg
1 3/4 c grated sharp white cheddar cheese
1-2 jalapenos, seeded and small-diced

instructions

  1. spray or butter muffin pans and preheat oven to 425 F with rack in middle.
  2. whisk together cornmeal, salt, baking powder and soda in large bowl.
  3. whisk together corn, buttermilk, egg, melted butter in another bowl and then stir it into the flour mixture until just combined. stir in 1 1/2 c cheese and jalapeno.
  4. divide among muffin tins and top muffins with remaining cheese. bake until puffed and golden brown, about 20 minutes. cool on rack and serve warm or room temp.

If desired, muffins can be frozen individually on a sheet and put into ziploc freezer bag for individual use :)
*Muffins gluten-free, not dairy-free

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