I went to test the variables. The first was to determine if I liked buttermilk or just milk. I decided sour cream was an easy add in. Then the yellow corn meal provided just the right amount of sweetness without it being overpowering.
With the basics in place, now came the add ins. Simplicity was the direction that I went for. Frozen corn worked great, or if you are lucky enough to have fresh in season corn, cut it straight off the cob and use in the recipe.
The fresh jalapenos provided a beautiful color in the muffin and a little textural contrast. But I also learned that not all fresh jalapenos are created equally. Some were spicy and some were not.
What I discovered was that the smaller shredded cheese provided a beautiful browning on the top of the muffin that wasn’t as present with larger box grated pieces.
Finally I had created the muffin I set out to make. Both my Northern friends and my Southern friends could agree that this was a great blending of the two.