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!!!
