Corn and Jalapeno Muffins

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

1. Heat oven to 400 degrees.
2. Put 2 tablespoons butter in a skillet over medium heat.
3. Add corn kernels and jalapeno and cook gently for 2 minutes.
4. Season with salt and pepper and set aside.
5. Melt 4 tablespoons butter in a separate pan.
6. Mix together flour, cornmeal, baking powder, baking soda and 1 teaspoon kosher salt.
7. Beat in eggs and buttermilk to make a thick batter.
8. Add corn kernels and jalapeno, as well as the melted butter from the separate pan, then stir in grated cheese.
9. Butter miniature muffin tins and fill with about 1 1/2 tablespoons batter per muffin.
10. Bake for 10 minutes, until golden.

unsalted butter, corn, jalapeno chile, kosher salt, ground black pepper, flour, baking powder, baking soda, eggs, buttermilk, cheddar cheese

Taken from cooking.nytimes.com/recipes/1017585 (may not work)