2 tbl unsalted butter
1 1/2 c vadallia onion-med chopped small
1 crushed garlic clove
1 small red bell pepper seeded and chopped small
1/4 jalapeno-seeded and finely chopped-*(note please use a plastic bag to cut
 as not to get the juices on your hands)
1 c fresh or frozen corn
1 1/4 tea salt
1/4 oil
1 c all purpose flour
1 c cornmeal
2 tea baking powder
1/2 tea sugar
3/4 c Monterey Jack Cheese grated
2 large eggs
1 c buttermilk
 
Preheat oven to 400  Makes 18 muffins
 
Melt butter in a large nonstick skillet over med heat. Add onion, garlic. red pepper, jalapeno, and corn. Cook stirring for 10 mins until the vegetables are soft Add 1/2 tea of salt and remove from heat to cool.

In a mixing bowl, stir together flour, cornmeal. baking powder, sugar, and the remaining teaspoon of salt add the cheese, cooled vegetables, eggs, buttermilk, and 2 tablespoon of oil. Whisk ogether until mixed try not to overmix.

Pour into muffin tray and bake for 20 mins or until top is golden and center bounces back when touched.