Cheddar Corn Muffins with Jalapeño Butter

From the kitchen of Carly

Sharp Cheddar and stone-ground cornmeal make these muffins tender and deeply savory. Topped with a jalapeño butter that's both spicy and rich, they're perfect warm from the oven or at room temperature. The kind of side dish that steals the show.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 15 tablespoons unsalted butter, melted and cooled, plus 1 tablespoon, softened, for brushing muffin cups
  • 12 cups cornmeal (preferably stone-ground)
  • 11 teaspoon salt
  • 11 teaspoon baking powder
  • 11/2 teaspoon baking soda
  • 13/4 cup corn, thawed if frozen
  • 11 1/4 cups well-shaken buttermilk (not powdered)
  • 11 large egg
  • 11 3/4 cups grated sharp Cheddar (5 1/4 ounces), divided
  • 11 stick unsalted butter, softened
  • 11 fresh jalapeño, finely chopped, including seeds
  • 1Equipment: a muffin pan with 12 (1/2-cup) muffin cups

Instructions

  1. Preheat oven to 425°F with rack in middle. Brush muffin cups with softened butter.

  2. Whisk together cornmeal, salt, baking powder, and baking soda in a large bowl.

  3. 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.

  4. 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.

  5. Stir together butter, jalapeño, and 1/4 teaspoon salt. Serve with muffins.