Corn and Jalapeño Muffins

The flavor of these buttery, miniature muffins is amped up with sautéed corn kernels and jalapeño chiles. They are the perfect accompaniment to a pot of beans, but are tender and delicate enough to serve with an elegant chicken stew.


  • 6tablespoons unsalted butter, plus more for buttering muffin tins
  • 1cup tender corn kernels
  • 1jalapeño chile, finely chopped
  • Kosher salt
  • Ground black pepper
  • 1cup/135 grams all-purpose flour
  • 1cup/145 grams white or yellow cornmeal
  • 1 ½teaspoons baking powder
  • 1 ½teaspoons baking soda
  • 2eggs, beaten
  • 1 ½cups buttermilk
  • 3ounces/85 grams grated Cheddar cheese
  • Nutritional Information
      • Nutritional analysis per serving (36 servings)

        68 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 18 milligrams cholesterol; 106 milligrams sodium

    Note: Nutrient information is not available for all ingredients. Amount is based on available data.

36 muffins


  1. Heat oven to 400 degrees. Put 2 tablespoons butter in a skillet over medium heat. Add corn kernels and jalapeño and cook gently for 2 minutes. Season with salt and pepper and set aside. Melt 4 tablespoons butter in a separate pan.
  2. Mix together flour, cornmeal, baking powder, baking soda and 1 teaspoon kosher salt. Beat in eggs and buttermilk to make a thick batter. Add corn kernels and jalapeño, as well as the melted butter from the separate pan, then stir in grated cheese.
  3. Butter miniature muffin tins and fill with about 1 1/2 tablespoons batter per muffin. Bake for 10 minutes, until golden.
  • For larger muffins, fill tins 3/4 full with batter. Increase baking time as necessary, testing for doneness with a wooden skewer.

45 minutes

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