- 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 teaspoons baking powder
- 1 1/4 teaspoons fine salt
- 2/3 cup corn 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.