Yield: 12 muffins
1/2 C (one stick) butter, melted
2/3 C granulated sugar
1 1/2 Tbsp agave nectar (or honey)
2 large eggs
1 C buttermilk
1 C yellow cornmeal
1 C flour
1/2 tsp salt
1/2 tsp baking soda
1 jalapeño, seeded and minced
1/2 C shredded cheddar cheese
1/2 C fresh or thawed corn kernels (optional)
Preheat oven to 350 F degrees.
In a medium size bowl, combine butter, sugar, and agave nectar. Whisk in eggs and buttermilk
If you don’t have buttermilk on hand, put a Tbsp of lemon juice in a measuring cup and fill it to the one cup mark with milk. Let the mixture sit for five minutes.
In a separate bowl, sift cornmeal, flour, salt, and baking soda together. Add to medium bowl of butter, sugar, and agave, being careful not to over-mix. Stop mixing once flour is combined. Fold in jalapeño, corn (if using), and cheese.
Grease a muffin tin and add batter to each cup, filling each about 3/4 of the way.
Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. If the toothpick does not come out clean, bake an additional 3-5 minutes.