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Corn Bread with Jalapeno Butter Recipe

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This recipe for Corn Bread with Jalapeno Butter is from The Gateway Early Learning Center Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For muffins:

5 tablespoons unsalted butter, melted and cooled, plus 1 tablespoon, softened, for brushing muffin cups
2 cups cornmeal (preferably stone-ground)
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup corn, thawed if frozen
1 1/4 cups well-shaken buttermilk (not powdered)
1 large egg
1 3/4 cups grated sharp Cheddar (5 1/4 ounces), divided


For jalapeņo butter:

1 stick unsalted butter, softened
1 fresh jalapeņo, finely chopped, including seeds
Directions:
Directions:
Make corn muffins:
Preheat oven to 425°F with rack in middle. Brush muffin cups with softened butter.

Whisk together cornmeal, salt, baking powder, and baking soda in a large bowl.

Whisk together corn, buttermilk, egg, and melted butter in another bowl, then stir into flour mixture until just combined. Stir in 1 1/2 cups cheese.

Divide batter among muffin cups and sprinkle with remaining 1/4 cup cheese. Bake until puffed and golden-brown and a wooden pick inserted into center of a muffin comes out clean, about 20 minutes. Turn out onto a rack to cool. Serve warm or at room temperature.

Make jalapeņo butter while muffins bake:
Stir together butter, jalapeņo, and 1/4 teaspoon salt. Serve with muffins.

 

 

 

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