Active Time

　　20 min

　　Total Time

　　45 min

　　The bread basket just became a little more exciting. These savory muffins are made with white cornmeal—favored over yellow by many southern cooks—and strewn with corn kernels and shreds of cheese. Albin considered putting jalapeño into the muffins but prefers the fresher, more vibrant color and flavor it offers in the butter.

　　

Ingredients

Makes 12 muffins

　　

For muffins:

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

　　2 cups cornmeal (preferably stone-ground)

　　1 teaspoon salt

　　1 teaspoon baking powder

　　1/2 teaspoon baking soda

　　3/4 cup corn, thawed if frozen

　　1 1/4 cups well-shaken buttermilk (not powdered)

　　1 large egg

　　1 3/4 cups grated sharp Cheddar (5 1/4 ounces), divided

　　

For jalapeño butter:

1 stick unsalted butter, softened

　　1 fresh jalapeño, finely chopped, including seeds

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

　　

Make corn muffins:

Step 1

Preheat oven to 425°F with rack in middle. Brush muffin cups with softened butter.

　　

Step 2

Whisk together cornmeal, salt, baking powder, and baking soda in a large bowl.

　　

Step 3

Whisk together corn, buttermilk, egg, and melted butter in another bowl, then stir into flour mixture until just combined. Stir in 1 1/2 cups cheese.

　　

Step 4

Divide batter among muffin cups and sprinkle with remaining 1/4 cup cheese. Bake until puffed and golden-brown and a wooden pick inserted into center of a muffin comes out clean, about 20 minutes. Turn out onto a rack to cool. Serve warm or at room temperature.

　　

Make jalapeño butter while muffins bake:

Step 5

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

　　Cooks’ notes:

　　•Muffins can be made 6 hours ahead.

　　•Jalapeño butter can be made 1 week ahead and chilled in an airtight container. Bring to room temperature before serving.