Spicy Cornbread Muffins

Directions

Preheat the oven to 400℉ (200℃). Coat a 12-cup muffin tin with cooking spray, or grease with butter, or line with muffin papper.

In a medium nonstick skillet pan over medium heat, melt 2 tablespoons of butter or heat 2 tablespoons of olive oil.

Once the butter melts, stir in the onions and the peppers and sauté until soft, 3 to 5 minutes. Season with salt to taste. Stir in the corn and cook until heated through. Allow to cool.

Melt the remaining butter in a small pan over low heat and once melted, remove from the heat or use a microwave to melt the butter.

In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.

In another large bowl, whisk the buttermilk and the eggs until mixed.

Make a well in the dry ingredients, add the liquid ingredients to the dry ingredients and stir until just incorporated.

Stir in the sauteed vegetables with the melted butter and the shredded cheese and continue to fold. The batter will be very thick.

Using a ½ cup, evenly pour the batter into the muffin cups. Bake for about 10 minutes. Allow to cool for 10 minutes in the tin on a wire rack.

Serve warm or at room temperature.