Jalapeño Corn Muffins

This recipe is based on one from Barefoot Contessa. These muffins are fluffy and very rich (the amount of butter is staggering). Note: It calls for 2 Tbsp. baking powder, which is a lot, but that amount ensures an airy batter. These corn muffins would be great paired with chili or black bean soup. Enjoy!

Jalapeño Corn Muffins
This batter can be made ahead and refrigerated. It also freezes well.
3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 Tbsp. baking powder
2 tsp. kosher salt
2 cups buttermilk or milk
3 eggs, lightly beaten
1 cup butter, melted
1 (8-oz.) block sharp Cheddar cheese, shredded
1/3 cup chopped green onions
1 jalapeño pepper, seeded and minced

1. Combine the flour and next 4 ingredients in a large bowl. Combine buttermilk and eggs; stir into flour mixture. Stir in melted butter (this ensures the hot butter won’t scramble the eggs). Stir in cheese and next 2 ingredients. Scoop batter into lightly greased muffin cups.
2. Bake at 350° for 20 minutes or until golden and done.