4 tbs. of butter, melted
1 cup all-purpose flour
1 ¼ cups cornmeal
2 tbs. of brown sugar
2 tsp. of baking powder
1 tsp. of baking soda
1 ¼ cups of buttermilk
1 ½ cups of corn kernels from grilled cobs
1 egg
6 oz. of sharp cheddar cheese, grated
Preparation
Preheat the oven to 375°F. Line a muffin/cupcake pan with paper liners.
In a bowl, mix the flour, cornmeal, sugar, baking powder, baking soda and salt. Set aside.
In another bowl, whisk together the buttermilk, egg and melted butter until blended.
Add the flour mixture and stir just until evenly moistened.
Stir in half of the grated cheese, the jalapeño and the corn kernels.
Fill the muffin cups up to 3/4 full.
Sprinkle with the remaining cheese.
Bake for 20-25 minutes until the top is golden and a toothpick inserted into the center comes out clean.
Transfer the pan to a wire rack and let the muffins cool in the pan for 5 minutes.