Jalapeno corn muffins
- 2T unsalted butter
- 1/3 cup finely chopped onions
- 1 cup fresh corn kernels
- ¾ t plus pinch salt
- 1 cup all purpose flour
- 1 cup yellow cornmeal
- 1 T baking powder
- Pinch cayenne pepper
- 1/3 cup shredded cheddar
- 1 cup butter milk
- ¼ cup vegetable oil
- 2 large eggs, lightly beaten
- 1 T minced seeded green jalapenos
- 3 T honey
Preheat the oven to 375 degrees F. Lightly grease 14 regular sized muffin tin cups.
In a small skillet, melt the butter over medium-low heat. Add the onions and cook until soft and golden brown, 3 to 4 minutes, stirring occasionally. Remove from heat and set aside to cool.
In a large bowl, stir together the flour, cornmeal, baking powder, 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.