Cheesy Corn Jalapeño Muffins

Recipe Ingredients

1 tablespoon	15ml	Softened butter
1 cup	62g / 2.2oz	All-purpose flour
1 cup	62g / 2.2oz	Yellow or white cornmeal
4 teaspoons	20ml	Baking powder
1 tablespoon	15ml	Sugar
1 teaspoon	5ml	Salt
1		Cayenne
2		Eggs - beaten (large)
1 cup	237ml	Buttermilk
1/4 cup	59ml	Vegetable oil or melted butter
1 cup	62g / 2.2oz	Corn kernels
1/2 cup	73g / 2.6oz	Grated cheddar cheese
2 tablespoons	30ml	Minced jalapeño peppers - or to taste

Recipe Instructions

Preheat the oven to 400 degrees. Butter a 12-cup muffin tin with the softened butter and set aside.

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 overmix. Fold in the corn, cheese, and jalapeños.

Divide evenly among the 12 muffin cups and bake until golden and a toothpick inserted into the center of the muffins 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.

This recipe yields 12 muffins.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1F19) - from the TV FOOD NETWORK

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