Cheddar Corn Muffins with Jalapeño Butter
['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 ounces), divided', '1 stick unsalted butter, softened', '1 fresh jalapeño, finely chopped, including seeds', 'Equipment: a muffin pan with 12 (1/2-cup) muffin cups']
Preheat oven to 425°F 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.
Stir together butter, jalapeño, and 1/4 teaspoon salt. Serve with muffins.
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