Yield 12 muffins – recipe courtesy Emeril Lagasse, 2005
* 2 tablespoons butter
* 1/3 cup finely chopped onions
* 1 cup fresh corn kernels
* Pinch salt plus 3/4 teaspoon salt
* 1 cup all-purpose flour
* 1 cup yellow cornmeal
* 1 tablespoon baking powder
* Pinch cayenne pepper
* 1/3 cup shredded Cheddar
* 1 cup buttermilk
* 1/4 cup vegetable oil
* 2 large eggs
* 1 tablespoon minced green jalapeno, seeds and stem removed
* 1 tablespoon minced red jalapeno, seeds and stem removed
* 3 tablespoons honey
Preheat oven to 375 degrees F.
In a small saute pan, melt the butter over medium-low heat. Add the onions and cook until soft and golden brown, 3 to 4 minutes. Add the fresh corn and a pinch of salt and cook an additional 3 to 4 minutes, stirring occasionally. Remove from the heat and set aside to cool.
In a large bowl, stir together the flour, cornmeal, baking powder, 3/4 teaspoon salt, cayenne pepper, and cheese. In a second bowl, whisk together the buttermilk, oil, eggs, jalapenos, and honey. Add the buttermilk mixture to the flour mixture, stirring just until moistened. Stir in the cooled onions and corn.
Spoon the batter into lightly greased, regular size muffin tins, filling 3/4 of the way full. Bake muffins for 12 to 15 minutes or until golden and a toothpick inserted into the center comes out clean. Remove from muffin tins and cool on wire rack. Serve warm.