Cheesy Corn Jalapeno Muffins

Name: Cheesy Corn Jalapeno Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 10-12 serving(s)
Ingredients: 1 teaspoon butter, softened; 1 cup all-purpose flour; 1 cup yellow cornmeal or 1 cup white 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)

Submitted by True Texas

"From the Food Network, Emeril Lagasse show. This has a wonderful flavor and last the two of us for days. The only change I made was to spray my pan with Pam.I found the muffins tend to stick to the pan with the butter."

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photo by True Texas

Ready In:: 40mins
Ingredients:: 14
Serves:: 10-12

ingredients

1 teaspoon butter, softened
1 cup all-purpose flour
1 cup yellow cornmeal or 1 cup white 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)

directions

Preheat oven to 400 degrees. Butter a 12 - cup muffin tin with the soften butter. (I use Pam instead, the butter sticks too much.)
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.
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.