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