- 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
- 1 stick unsalted butter, softened
- 1 fresh jalapeño, finely chopped, including seeds
- Equipment: a muffin pan with 12 (1/2-cup) muffin cups
- 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.
- Stir together butter, jalapeño, and 1/4 teaspoon salt. Serve with muffins.