Jalapeno Cheddar Cornbread Muffins

Method

1. Preheat the oven to 400 degrees F and grease a 12-cup muffin tin well with the melted butter, coating the bottom and sides of each cup.
2. Heat a dry skillet over medium-high heat, add the thawed corn kernels in a single layer, and cook for 4 to 5 minutes without stirring too often, until some kernels turn lightly charred and golden brown; this roasting step adds a smoky sweetness the muffins need. Set aside to cool slightly.
3. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
4. In a separate bowl, whisk the buttermilk, eggs, and vegetable oil together until smooth.
5. Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix, a few lumps are fine.
6. Fold in the roasted corn, 3/4 cup of the cheddar cheese, and the diced jalapeno (wash your hands well after handling jalapeno and avoid touching your eyes).
7. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full, and top each with a pinch of the remaining cheddar and a jalapeno slice if desired.
8. Bake for 18 to 20 minutes, until the tops are golden and a toothpick inserted in the center of a muffin comes out clean.
9. Let the muffins cool in the tin for 5 minutes, then run a butter knife around the edges and lift them out onto a wire rack to cool for another 5 minutes before serving warm.