Recipe information
Yield
Makes 14
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
