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Jalapeño Corn Muffins

Photo: John Montana; Styling: Lynn Miller
Yield 16 (serving size: 2 muffins)

Ingredients

  • 2 tablespoons unsalted butter
  • 1/2 onion, chopped
  • 1/2 jalapeño, seeded
  • 4 tablespoons unsalted butter
  • 1 1/4 cups all-purpose flour
  • 3/4 cup cornmeal
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 2/3 cup milk
  • 2/3 cup buttermilk
  • 1 cup shredded pepper Jack

Nutrition Information

  • calories 315
  • fat 16 g
  • satfat 9 g
  • protein 9 g
  • carbohydrate 34 g
  • fiber 1 g
  • cholesterol 95 mg
  • sodium 424 mg

How to Make It

  1. Preheat oven to 425ºF. Line a 12-cup muffin tin and 4 cups of a 6-cup tin with paper liners. Melt 2 Tbsp. unsalted butter in a skillet. Sauté onion for 3 minutes. Add jalapeño; cook, stirring, 2 minutes. Remove to a plate. Melt 4 Tbsp. unsalted butter in skillet; remove to a bowl. Whisk flour, cornmeal, sugar, baking powder, baking soda and salt. In a separate bowl, whisk eggs, milk, buttermilk and melted butter. Stir milk mixture into flour mixture. Gently fold in pepper Jack and onion mixture. Divide batter among muffin cups and bake until firm, 12 to 14 minutes. Serve warm.