Ingredients

1 tablespoon softened butter
1 cup all-purpose flour
1 cup yellow or white cornmeal
4 teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt
Pinch cayenne
2 large eggs, beaten
1 cup buttermilk
1/4 cup vegetable oil, or melted butter
1 cup corn kernels

1/2 cup cheddar cheese, grated0
2 tablespoons minced jalapeno peppers, or to taste

Directions

Preheat
the oven to 400 degrees F. 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 jalapenos.

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.