Cheesy Corn Jalapeno Muffins

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 10
• 1 teaspoon butter, softened
• 1 cup all-purpose flour
• 1 cup yellow cornmeal or 1 cup cornmeal
• 4 teaspoons baking powder
• 1 tablespoon sugar
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 pinch cayenne
• 2 large eggs, beaten
• 1 cup buttermilk
• 1/4 cup vegetable oil or 1/4 cup melted butter
• 1 cup whole kernel corn
• 1/2 cup cheddar cheese, grated
• 2 tablespoons jalapeno peppers, minced (to taste)

Recipe

• 1 preheat oven to 400 degrees. butter a 12 - cup muffin tin with the soften butter. (i use pam instead, the butter sticks too much.)
• 2 in a large bowl, combine the flour, cornmeal, baking powder, sugar, salt, and cayenne and mix well. in a separate bowl, beat together the eggs, buttermilk, and oil. add to the dry ingredients, mixing just until it forms a batter, being careful not to over mix. fold in corn, cheese and jalapenos.
• 3 divide evenly among the 12 muffin cups and bake until golden brown and a toothpick inserted in to the center comes out clean, 20 to 25 minutes. remove from the oven and let sit in the muffin tin for 5 minutes before turning out onto a wire rack. serve hot or at room temperature.