CHEDDAR CORN MUFFINS WITH JALAPEñO BUTTER

Cheddar Corn Muffins with Jalapeño Butter image

Provided by Andrea Albin

Yield Makes 12 muffins

Number Of Ingredients 14

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 ounces), divided
For jalapeño butter:
1 stick unsalted butter, softened
1 fresh jalapeño, finely chopped, including seeds
Equipment: a muffin pan with 12 (1/2-cup) muffin cups

Steps:

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 jalapeño butter while muffins bake:
Stir together butter, jalapeño, and 1/4 teaspoon salt. Serve with muffins.