Ingredients

• 5 tablespoons unsalted butter, melted and cooled, plus 1 tablespoon, softened, for brushing muffin cups
• 2 cups cornmeal (preferably stone-ground)
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 cup corn, thawed if frozen
• 1 1/4 cups well-shaken buttermilk (not powdered)
• 1 large egg
• 1 3/4 cups grated sharp Cheddar (5 1/4 ounces), divided
• 1 stick unsalted butter, softened
• 1 fresh jalapeño, finely chopped, including seeds
• Equipment: a muffin pan with 12 (1/2-cup) muffin cups

Instructions

1. Preheat oven to 425°F with rack in middle. Brush muffin cups with softened butter.
2. Whisk together cornmeal, salt, baking powder, and baking soda in a large bowl.
3. Whisk together corn, buttermilk, egg, and melted butter in another bowl, then stir into flour mixture until just combined. Stir in 1 1/2 cups cheese.
4. Divide batter among muffin cups and sprinkle with remaining 1/4 cup cheese. Bake until puffed and golden-brown and a wooden pick inserted into center of a muffin comes out clean, about 20 minutes. Turn out onto a rack to cool. Serve warm or at room temperature.
5. Stir together butter, jalapeño, and 1/4 teaspoon salt. Serve with muffins.