Cheddar Corn Muffins with Jalapeno Butter
From peetabear 15 years ago
- 20 minutes to make
- Serves 12
like the use of the white cornmeal in this recipe.. you can use either white kerneled corn or yellow....i really like the addition of the jalapeno butter...the recipe and photo are courtesy of Gourmet
Ingredients
- • 5 tablespoons unsalted butter, melted and cooled, plus 1 tablespoon, softened, for brushing muffin cups shopping list
- • 2 cups white cornmeal (preferably stone-ground) shopping list
- • 1 teaspoon salt shopping list
- • 1 teaspoon baking powder shopping list
- • 1/2 teaspoon baking soda shopping list
- • 3/4 cup corn, thawed if frozen shopping list
- • 1 1/4 cups well-shaken buttermilk (not powdered) shopping list
- • 1 large egg shopping list
- • 1 3/4 cups grated sharp Cheddar (5 1/4 ounces), divided shopping list
- .................................................................................................................... shopping list
- For jalapeño butter: shopping list
- • 1 stick unsalted butter, softened shopping list
- • 1 fresh jalapeño, finely chopped, including seeds shopping list
- • Equipment: a muffin pan with 12 (1/2-cup) muffin cups shopping list
How to make it
- Make corn muffins:
- Preheat oven to 425°F with rack in middle. Brush muffin cups with softened butter.
- Whisk together cornmeal, salt, baking powder, and baking soda in a large bowl.
- 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.
- 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.
- Make jalapeno butter while muffins bake:
- Stir together butter, jalapeño, and 1/4 teaspoon salt.
- Serve with muffins.
- Cooks’ notes: •Muffins can be made 6 hours ahead.
- •Jalapeño butter can be made 1 week ahead and chilled in an airtight container. Bring to room temperature before serving.
The Rating
Reviewed by 9 people-
OK peeta, get out of my brain;-)
While reading your last recipe post I was thinking of adding diced chiles to it & here you've come up with Jalapeno Butter. UMMMM
I can barely even think it without drooling a little...
5 & Bookmarked
jolielives
in The Catskill Plateau loved it
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Yum!
m2googee
in Tomball loved it
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Sound so YUMMMY!!! high 5!
cuzpat
in Sikeston loved it
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