Ingredients

makes 12

　　8 tablespoons (1 stick) unsalted butter, plus more for the tin, melted

　　3/4 cup nonfat buttermilk

　　2 large eggs

　　1/2 cup sour cream

　　1 cup yellow cornmeal

　　1 cup all-purpose flour

　　1/2 cup packed light-brown sugar

　　2 tablespoons baking powder

　　1 teaspoon coarse salt

　　2 jalapeño peppers, seeded and finely chopped

　　1/4 cup plus 2 tablespoons fresh or frozen (thawed) corn kernels

　　Unsalted butter, for serving

　　

Step 1

Preheat the oven to 375°F. Brush the cups of a standard 12-cup muffin tin with melted butter, and set aside. Whisk together the buttermilk, eggs, and sour cream in a medium bowl until combined, and set aside. Whisk together the cornmeal, flour, sugar, baking powder, salt, jalapeños, and corn in a large bowl until combined.

　　

Step 2

With a rubber spatula, fold the buttermilk mixture into the cornmeal mixture until well combined. Fold in the melted butter. Divide the batter among the muffin cups, filling each three-quarters full. Bake until a cake tester inserted into the centers comes out clean, about 25 minutes. Let the muffins cool in the tin 5 minutes. Turn out into a basket or bowl lined with a clean kitchen towel; cover to keep warm. Serve with butter.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.