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Cheddar Corn Muffins with Jalapeno Butter

Kraft Memeber Recipe
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Makes: 12 muffins Total Time: 30 min
Category: Breads Sub Category: Muffins

what you need
  • For muffins:
  • 5 tablespoons unsalted butter, melted and cooled, plus 1 tablespoon, softened, for brushing muffin cups
  • 2 cups cornmeal (preferably stone-ground)
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup corn, thawed if frozen
  • 1 1/4 cups well-shaken buttermilk (not powdered)
  • 1 large egg
  • 1 3/4 cups grated sharp cheddar (5 1/4 oz.), divided
  • For jalapeno butter:
  • 1 stick unsalted butter, softened
  • 1 fresh jalapeno, finely chopped, including seeds
make it
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, jalapeno, and 1/4 teaspoon salt. Serve with muffins.
Notes
Muffins can be made 6 hours ahead. Jalapeno butter can be made 1 week ahead and chilled in an airtight container. Bring to room temperature before serving.
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