1 1/2 cups all-purpose flour
2/3 cup yellow cornmeal
1 Tbsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/4 cup unsalted butter
1/3 cup shredded cheddar cheese
2 large eggs, beaten
1 1/2 Tbsp. sugar
1 cup butter milk
1 cup corn kernels
2 small jalapeño pepper, deseeded, de-veined & minced
Preheat oven to 375°. Spray muffin pan to prevent sticking.
Sift the flour, cornmeal, baking powder, baking soda and salt together in a mixing bowl.
Add the cheddar cheese, eggs, buttermilk, sugar, corn, peppers and stir until just combined.
Divide the batter among 12 muffin cups, each 2/3 full, and bake for 15-20 minutes or until muffins are puffed and golden. Serve warm.