Jalapeno Corn Muffins
- 2 tablespoons unsalted butter
- 1/3 cup finely chopped onions
- 1 cup fresh corn kernels
- 3/4 teaspoon plus pinch salt
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- Pinch cayenne pepper
- 1/3 cup shredded Cheddar
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 2 large eggs, lightly beaten
- 1 tablespoon minced seeded green jalapenos
- 1 tablespoon minced seeded red jalapenos
- 3 tablespoons honey
In a small skillet, melt the butter over medium-low heat. Add the onions and cook until soft and golden brown, 3 to 4 minutes. Add the corn and a pinch of salt and cook 3 to 4 minutes, stirring occasionally. Remove from the heat and set aside to cool.
In a large bowl, stir together the flour, cornmeal, baking powder, salt, cayenne pepper, and cheese. In a second bowl, whisk together the buttermilk, oil, eggs, jalapenos, and honey. Add the buttermilk mixture to the flour mixture, stirring just until moistened. Stir in the cooled onions and corn.
Spoon the batter into the prepared tins, filling 3/4 of the way full. (If there are empty cups in a tin, fill with water.) Bake the muffins until golden and a toothpick inserted into the center comes out clean, 12 to 15 minutes. Transfer to a wire rack to cool and serve warm.
Recipe courtesy Emeril Lagasse
Recipe courtesy of Rachael Ray