Cheesy Corn Jalapeno Muffins

Ingredients

• 1 teaspoon butter, softened
• 1 cup all-purpose flour
• 1 cup yellow cornmeal or white cornmeal
• 4 teaspoons baking powder
• 1 tablespoon sugar
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 pinch cayenne
• 2 large eggs, beaten
• 1 cup buttermilk
• 1/4 cup vegetable oil or melted butter
• 1 cup whole kernel corn
• 1/2 cup cheddar cheese, grated
• 2 tablespoons jalapeno peppers, minced (to taste)

Directions

1. 1

   Preheat oven to 400 degrees. Butter a 12 - cup muffin tin with the soften butter. (I use Pam instead, the butter sticks too much.)

2. 2

   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 over mix. Fold in corn, cheese and jalapenos.

3. 3

   Divide evenly among the 12 muffin cups and bake until golden brown and a toothpick inserted in to the center 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.