Unrecipe of the Week: Thanksgiving Edition

Here is a savory muffin that is perfect for Thanksgiving dinner. This recipe is based on one from Gourmet magazine.

Cheddar Corn Muffins with Jalapeño Butter

For the muffins:
Heat the oven to 425 degrees.

Brush muffin cups with melted butter.

Whisk together 2 cups cornmeal, 1 tsp. salt, 1 tsp. baking powder and ½ tsp. baking soda in a bowl.

In another bowl, whisk together ¾ cup corn, 1 ¼ cups buttermilk, 1 egg, and 5 tablespoons of melted butter.

Stir dry mixture into wet mixture. Add 1 1/2 cups shredded cheddar cheese.

Pour mixture into muffin tins, and sprinkle with ¼ cup of cheese.

Bake about 20 minutes, or until golden brown and puffed,

Serve with Jalapeño Butter.

Jalapeño Butter:

Mix one stick of softened butter, 1 finely chopped jalapeño pepper and ¼ teaspoon salt.

Serve with Cheddar Corn Muffins and ENJOY!!!

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