Cheddar Corn Muffins with Jalapeño ButterWilliam Abranowicz
The bread basket just became a little more exciting. These savory muffins are made with white cornmeal—favored over yellow by many southern cooks—and strewn with corn kernels and shreds of cheese. Albin considered putting jalapeño into the muffins but prefers the fresher, more vibrant color and flavor it offers in the butter.
Cooks notes:
•Muffins can be made 6 hours ahead.
•Jalapeño butter can be made 1 week ahead and chilled in an airtight container. Bring to room temperature before serving.
