- Nonstick vegetable oil spray
- 8 tablespoons butter
- 1 cup chopped onion
- 2 teaspoons minced fresh garlic
- 1 1/2 cups yellow cornmeal
- 1 cup all purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 1/4 teaspoons salt
- 1/2 teaspoon baking soda
- 1 cup whole milk
- 4 large eggs
- 1 cup frozen corn kernels, thawed, drained
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped fresh cilantro
- 1 1/2 tablespoons finely chopped seeded jalapeño chili
- Position rack in center of oven and preheat to 400°F. Spray fourteen 1/3-cup muffin cups with nonstick vegetable oil spray, or line with paper liners. Melt 2 tablespoons butter in heavy small saucepan over medium heat. Add onion and garlic and sauté until onion is tender, about 8 minutes. Add remaining 6 tablespoons butter; stir until melted.
- Combine cornmeal and next 5 ingredients in large bowl. Whisk milk and eggs together in medium bowl; mix into dry ingredients. Add onion-butter mixture, corn, red bell pepper, cilantro and jalapeño and stir until just blended.
- Divide batter among prepared muffin cups. Bake until tester inserted into center of muffins comes out clean, about 20 minutes. Cool muffins slightly on wire rack; serve warm.