These beauties are easy to throw together and delicious. I made a chicken white bean chili last week and made these as a go with. Can't get your hands on fresh tender corn, no problem, frozen will do. Just make sure to fully thaw before you add them to the batter. Enjoy!
6 Tbsp. unsalted butter plus more to grease muffin tin
1 C. tender raw corn kernels (use frozen (fully thawed) if fresh is unavailable)
1 jalapeno chile, chopped finely
Kosher salt
White pepper (use fresh cracked black if don't have)
1 C. all-purpose flour
1 C. white or yellow cornmeal
1 1/s tsp. baking powder
1 1/2 tsp. baking soda
2 eggs, beaten
1 1/2 C. buttermilk
4 oz. grated Cheddar cheese
Preheat oven to 400°F. Using soften butter grease muffin tins and reserve off to the side.
Put 2 tablespoons butter in a skillet and heat over med-high heat. Add corn and jalapeno and cook for 2 minutes. Season with salt and pepper to taste and reserve off to the side. Melt remaining 4 tablespoons in a separate pan.
In a large mixing bowl combine all the dry ingredients plus 1 teaspoon salt (except cheese). Beat in buttermilk and eggs to make a thick batter. Add corn, chiles, cheese, and melted butter. Mix to incorporate.
Using a spoon put batter into each greased tin, fill 3/4 way. Place into over and bake for 10 minutes (if using larger muffin tins you may need to cook longer, use toothpick to test doneness) until golden brown and a toothpick comes out cleanly. Let cool 15 minutes. Serve and Enjoy!
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