Recipe information
Yield
makes 12
Ingredients
Preparation
Step 1
Preheat the oven to 375°F. Brush the cups of a standard 12-cup muffin tin with melted butter, and set aside. Whisk together the buttermilk, eggs, and sour cream in a medium bowl until combined, and set aside. Whisk together the cornmeal, flour, sugar, baking powder, salt, jalapeños, and corn in a large bowl until combined.
Step 2
With a rubber spatula, fold the buttermilk mixture into the cornmeal mixture until well combined. Fold in the melted butter. Divide the batter among the muffin cups, filling each three-quarters full. Bake until a cake tester inserted into the centers comes out clean, about 25 minutes. Let the muffins cool in the tin 5 minutes. Turn out into a basket or bowl lined with a clean kitchen towel; cover to keep warm. Serve with butter.
