Shelly's Recipe

JALAPENO CORN MUFFINS

Category: Muffins

2 tbsp butter
1/3 cup finely chopped onions
1 cup fresh corn kernels
Pinch salt plus 3/4 tsp salt
1 cup flour
1 cup yellow cornmeal
1 tbsp baking powder
Pinch cayenne pepper
1/3 cup shredded Cheddar
1 cup buttermilk
1/4 cup vegetable oil
2 large eggs
1 tbsp minced green jalapeno, seeds and stem removed
1 tbsp minced red jalapeno, seeds and stem removed
3 tbsp honey

Preheat oven to 375.

In a small saute pan, melt the butter over medium-low heat. Add the onions and cook until soft and golden brown, 3 to 4 minutes. Add the fresh corn and a pinch of salt and cook an additional 3 to 4 minutes, stirring occasionally. Remove from the heat and set aside to cool.

In a large bowl, stir together the flour, cornmeal, baking powder, 3/4 tsp salt, cayenne pepper, and cheese. In a second bowl, whisk together the buttermilk, oil, eggs, jalapenos, and honey. Add the buttermilk mixture to the flour mixture, stirring just until moistened. Stir in the cooled onions and corn.

Spoon the batter into lightly greased, regular size muffin tins, filling 3/4 of the way full. Bake muffins for 12 to 15 minutes or until golden and a toothpick inserted into the center comes out clean. Remove from muffin tins and cool on wire rack. Serve warm. Yield: 12 muffins