FINALLY THANKSGIVING WEEK: CHEDDAR CORN MUFFINS WITH JALAPENO BUTTER

The big feasting week is finally here. Time to start planning the turkey's exit from the freezer and the final touches on your big meal. This recipe, from epicurious.com, provides a spicy alternative to traditional yeast rolls. It comes from this month's Gourmet magazine.

INGREDIENTS

For muffins:

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 oz.), divided

For jalapeno butter:

1 stick unsalted butter, softened

1 fresh jalapeno, finely chopped, including seeds

DIRECTIONS

Preheat oven to 425 with rack in middle. Brush muffin cups with softened butter.

Whisk together cornmeal, salt, baking powder, and baking soda in a large bowl.

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.

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.

Make jalapeno butter while muffins bake:

Stir together butter, jalapeno, and 1/4 teaspoon salt. Serve with muffins. Makes 12.

Cooks' notes: Muffins can be made 6 hours ahead. Jalapeno butter can be made 1 week ahead and chilled in an airtight container. Bring to room temperature before serving.