Cheddar Corn Muffins with Jalapeño Butter
- Preparing Time: -
- Total Time: -
- Served Person: Makes 12 muffins
- 1 large egg
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 stick unsalted butter, softened
- Carbohydrate 34 g(11%)
- Cholesterol 58 mg(19%)
- Fat 16 g(24%)
- Fiber 2 g(8%)
- Protein 8 g(17%)
- Saturated Fat 8 g(41%)
- Sodium 332 mg(14%)
- Calories 310
PreparationMake 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. 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.
PreparationMake 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. 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.
