Lunch: Cheddar Corn Muffins with Jalapeño Butter

Recipe by Andrea Albin The bread basket just became a little more exciting. These savory muffins are made with white cornmeal—favored over yellow by many southern cooks—and strewn with corn kernels and shreds of cheese. Albin considered putting jalapeño

Ingredients

5 tablespoons unsalted butter, melted and cooled, plus 1 tablespoon, softened, for brushing muffin cups
2 cups cornmeal (preferably stone-ground)
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup corn, thawed if frozen
1 1/4 cups well-shaken buttermilk (not powdered)
1 large egg
1 3/4 cups grated sharp Cheddar (5 1/4 ounces), divided

Instructions

Preheat oven to 425 °F with rack in middle. Brush muffin cups with softened butter.
Whisk together cornmeal, salt, baking powder, and baking soda in a large bowl.
Whisk together corn, buttermilk, egg, and melted butter in another bowl, then stir into flour mixture until just combined. Stir in 1 1/2 cups cheese.
Divide batter among muffin cups and sprinkle with remaining 1/4 cup cheese. Bake until puffed and golden-brown and a wooden pick inserted into center of a muffin comes out clean, about 20 minutes. Turn out onto a rack to cool. Serve warm or at room temperature.

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