8 tablespoons butter, melted
3/4 cup buttermilk (I used regular milk)
2 large eggs
1/2 cup sour cream
1 cup yellow cornmeal
1 cup all-purpose flour
1/2 cup brown sugar
2 tablespoons baking powder
1 teaspoon coarse salt
2 jalapenos, seeded and finely chopped
1/4 cup plus 2 tablespoon thawed frozen corn kernels or fresh corn
Preheat oven to 375 degrees F. Brush the cups of the muffin tin (12 cup) with the melted butter and set aside. Whisk together the buttermilk, eggs and sour cream in medium bowl until combined and set aside. Whisk together the dry ingredients and the jalapenos and corn in a large bowl.
With a rubber spatula, fold buttermilk mixture into corn meal mixture until well combined. Fold in the melted butter. Divide the batter among the muffin cups, filling each 3/4 full. Bake for about 25 minutes or until a knife inserted in center comes out clean. Let cool in tin 5 minutes.
Note: My batter made 18 muffins and I cooked them for only 15 minutes