For a spicier take on cornbread, we stir pickled jalapeños and sweet corn kernels into an easy cornbread batter, then pour it into a muffin pan and bake until golden brown. These muffins are especially good served warm with honey butter.
Game plan: You may be tempted to use paper liners for this recipe for easier cleanup, but we don’t recommend it. The muffins will stick to the paper, and they won’t develop crispy brown edges.
1 1/2 cups finely ground yellow cornmeal
1/2 cup plus 1 tablespoon all-purpose flour
1/4 cup granulated sugar
1 1/2 teaspoonsbaking powder
1 1/4 teaspoons fine salt
2/3 cupcorn kernels, thawed if frozen
1/4 cup coarsely chopped pickled jalapeños
1 1/2 cups whole milk
2 large eggs
6 tablespoons unsalted butter (3/4 stick), melted, plus more for coating the pan
Heat the oven to 425°F and arrange a rack in the middle. Coat the wells of a 12-well muffin pan generously with butter; set aside.
Place the cornmeal, 1/2 cup of the flour, sugar, baking powder, and salt in a large bowl and whisk to combine; set aside.
Place the corn and jalapeños in a medium bowl, add the remaining tablespoon of flour, and toss to combine; set aside.
Place the milk and eggs in a medium bowl and whisk until the eggs are broken up. Pour the milk mixture and melted butter into the cornmeal mixture and, using a rubber spatula, stir until just incorporated and no streaks of butter remain. (Do not overmix.) Add the corn and jalapeños and stir until just combined.
Divide the batter among the prepared muffin wells (they’ll be very full). Bake until golden brown around the edges and a toothpick inserted in the center comes out clean, about 15 to 17 minutes. Let the muffins cool in the pan on a wire rack for 10 minutes. Remove from the pan and serve warm or at room temperature.