Ingredients
8tbspunsalted butter
¾cupnonfat buttermilk
2large eggs
½cupsour cream
1cupyellow cornmeal
1cupall purpose flour
½cuplight brown sugar
2tbspbaking powder
1tspcoarse salt
2jalapeños
¼cupcorn kernels,thawed (fresh or frozen)
2tbspcorn kernels,thawed (fresh or frozen)
unsalted butter
Preparation
Preheat oven to 375 degrees F. Brush the cups of a standard 12-cup muffin tin with melted butter, and set aside.
Whisk together buttermilk, eggs, and sour cream in a medium bowl until combined, and set aside.
Whisk together cornmeal, flour, sugar, baking powder, salt, jalapenos, and corn in a large bowl until combined.
With a rubber spatula, fold buttermilk mixture into cornmeal mixture until well combined. Fold in melted butter. Divide batter among muffin cups, filling each three-quarters full.
Bake for about 25 minutes, until a cake tester inserted into centers comes out clean. Let muffins cool in tin 5 minutes.
Turn out into a basket or bowl lined with a clean kitchen towel; cover to keep warm. Serve with butter.
