Food Network: Cheesy Corn Jalapeno Muffins

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Cheesy Corn Jalapeno Muffins
Recipe courtesy Emeril Lagasse, 2002

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.