Cheddar Corn Muffins with Jalapeño Butter

Ingredients for Cheddar Corn Muffins with Jalapeño Butter

• 5 tablespoons unsalted butter, melted and cooled, plus 1 tablespoon , softened, for brushing muffin cups

• 300g cornmeal (preferably stone-ground)

• 1 cucharadita de sal

• 1 cucharadita de levadura en polvo

• 1/2 cucharaditas de bicarbonato de sodio

• 180ml corn, thawed if frozen

• 300ml well-shaken buttermilk (not powdered)

• 1 huevo grande

• 275g grated sharp Cheddar (150g), divided

• 1 stick unsalted butter, softened

• 1 fresh jalapeño, finely chopped, including seeds

• Equipment: a muffin pan with 12 (1/2-cup) muffin cups

Preheat oven to 218°C with rack in middle. Brush muffin cups with softened butter.

Whisk together cornmeal, salt, baking powder, and bicarbonate of 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 170g cheese.

Divide batter among muffin cups and sprinkle with remaining 30g cheese. Bake until puffed and golden-brown and a wooden pick inserted into centre of a muffin comes out clean, about 20 minutes. Turn out onto a rack to cool. Serve warm or at room temperature.

Stir together butter, jalapeño, and 1/4 teaspoons salt. Serve with muffins.

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