Categories: Muffins, Side Dish

Ingredients

• 1/2 cup unsalted butter
• 1/2 cup chopped onion
• 1 tablespoon seeded finely chopped fresh jalapeno pepper
• 1 3/4 cups unbleached all-purpose flour
• 1 cup yellow cornmeal
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup canned creamed corn (from a 14 oz. can)
• 1 cup buttermilk
• 1 egg
• 1 dash Tabasco sauce
• 1 1/2 cups shredded sharp cheddar cheese

Directions

1. Lightly butter 12 muffin cups; set aside.

2. Add 1/2 cup butter to a large skillet, melt over medium-high heat.
3. Add the onion and cook for 8 minutes or until golden; remove the skillet from the heat; add jalapeno pepper; stir to combine.
4. In a large mixing bowl, add the flour, cornmeal, baking powder, baking soda, and salt; stir to combine.
5. In another bowl, add the corn, buttermilk, egg, Tabasco, and the onion mixture; whisk until blended.
6. Add the corn mixture to the dry ingredients, along with 1 cup cheese.
7. Stir until just moistened; do not overmix.
8. Pour batter evenly into 12 muffin cups.
9. Sprinkle with the remaining cheese.
10. Bake at 400° for 20-22 minutes or until golden and wooden pick comes out clean.
11. Cool on a wire rack before removing from the pan.

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