Makes 14.

INGREDIENTS

  • nonstick vegetable oil spray
  • 8tablespoons (1 stick) butter
  • 1cup chopped onion
  • 2teaspoons minced fresh garlic1 1/2cups yellow cornmeal
  • 1cup all purpose flour
  • 2tablespoons sugar
  • 1tablespoon baking powder
  • 1 1/4teaspoons salt
  • 1/2teaspoon baking soda
  • 1cup whole milk
  • 4large eggs
  • 1cup frozen corn kernels, thawed, drained
  • 1/2 cup chopped red bell pepper
  • 1/4cup chopped fresh cilantro
  • 1 1/2tablespoons finely chopped seeded jalapeño chili

    DIRECTIONS

    Position rack in center of oven and preheat to 400°F. Spray fourteen 1/3-cup muffin cups with nonstick vegetable oil spray, or line with paper liners. Melt 2 tablespoons butter in heavy small saucepan over medium heat. Add onion and garlic and sauté until onion is tender, about 8 minutes. Add remaining 6 tablespoons butter; stir until melted.


    Combine cornmeal and next 5 ingredients in large bowl. Whisk milk and eggs together in medium bowl; mix into dry ingredients. Add onion-butter mixture, corn, red bell pepper, cilantro and jalapeño and stir until just blended.


    Divide batter among prepared muffin cups. Bake until tester inserted into center of muffins comes out clean, about 20 minutes. Cool muffins slightly on wire rack; serve warm.