Jalapeno-White Cheddar Corn Bread Muffins

Ingredients:

1 cup cornmeal
1 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2/3 cup granulated sugar
½ tsp. salt
12 fl oz. Buttermilk
3 oz. butter, melted
3 large eggs
1 ear shucked sweet corn*
¾ cups shredded White Cheddar Cheese*
¼- ½ cup chopped jalapenos, ribs and seeds removed*(to taste)
(*denotes ingredients from farmers markets)

Directions:

Pre-Heat oven to 375°. Grease muffin tin or spray with nonstick baking spray.

In a large bowl combine the cornmeal, flour, baking powder, baking soda, salt, and sugar.

In another bowl, whisk together buttermilk, eggs, and butter. Stir in the corn, cheese, and chopped peppers. Combine the two mixtures, stirring just until well moistened. Portion the mix in the prepared muffin pan about 2/3’s full and top with additional cheese.

Bake for 22-25 minutes or until toothpick inserted near the middle comes out clean. Allow to cool slightly before removing. Cool in baking rack.

Makes 15 muffins.