Name: Cheddar Corn Muffins with Jalapeño Butter
Cook time: 20 min
Total time: 45 min
Yield: Makes 12 muffins
Ingredients: 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; 1 stick unsalted butter, softened; 1 fresh jalapeño, finely chopped, including seeds; Equipment: a muffin pan with 12 (1/2-cup) muffin cups

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Cheddar Corn Muffins with Jalapeño ButterWilliam Abranowicz

The bread basket just became a little more exciting. These savory muffins are made with white cornmeal—favored over yellow by many southern cooks—and strewn with corn kernels and shreds of cheese. Albin considered putting jalapeño into the muffins but prefers the fresher, more vibrant color and flavor it offers in the butter.

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.

Recipe notes

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