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photo Cheddar Corn Muffins with Jalapeno Butter Recipe | Say Mmm

Cheddar Corn Muffins with Jalapeno Butter

This Cheddar Corn Muffins with Jalapeno Butter recipe contains cornmeal, unsalted butter, sharp cheddar, unsalted butter, buttermilk and more.
12 Servings - 45 min - epicurious.com
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Servings:12  | Calories:291 | Total Fat:19g  | Chol:63mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 19g
29 %
Sat Fat 11g
55 %
Total Carb 22g
7 %
Fiber 3g
12 %
Sugars 2g
---
Cholesterol 63mg
21 %
Sodium 380mg
16 %
Protein 8g
16 %
Calories:
31% Cornmeal
28% Others combined
23% Unsalted butter
17% Sharp Cheddar
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

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
1 stick unsalted butter, softened
1 fresh jalapeño, finely chopped, including seeds
Equipment: a muffin pan with 12 (1 / 2 cup) muffin cups

 Directions : View recipe directions on epicurious.com
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