Jalapeno-cheddar Corn Muffins

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 1/2 cup unsalted butter
• 1/2 cup chopped onion
• 1 tablespoon seeded finely chopped fresh jalapeno pepper
• 1 3/4 cups unbleached all-purpose flour
• 1 cup yellow cornmeal
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup canned creamed corn (from a 14 oz. can)
• 1 cup buttermilk
• 1 egg
• 1 dash tabasco sauce
• 1 1/2 cups shredded sharp cheddar cheese

Recipe

• 1 lightly butter 12 muffin cups; set aside.
• 2 add 1/2 cup butter to a large skillet, melt over medium-high heat.
• 3 add the onion and cook for 8 minutes or until golden; remove the skillet from the heat; add jalapeno pepper; stir to combine.
• 4 in a large mixing bowl, add the flour, cornmeal, baking powder, baking soda, and salt; stir to combine.
• 5 in another bowl, add the corn, buttermilk, egg, tabasco, and the onion mixture; whisk until blended.
• 6 add the corn mixture to the dry ingredients, along with 1 cup cheese.
• 7 stir until just moistened; do not overmix.
• 8 pour batter evenly into 12 muffin cups.
• 9 sprinkle with the remaining cheese.
• 10 bake at 400° for 20-22 minutes or until golden and wooden pick comes out clean.
• 11 cool on a wire rack before removing from the pan.