Ingredients
2 tablespoons unsalted butter
1/2 cup finely chopped onions
2 tablespoons minced jalapeños
1/2 cup chopped red bell peppers
1 cup corn kernels
3/4 teaspoon salt
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
Pinch cayenne pepper
1/3 cup shredded Cheddar
1 cup buttermilk
1/4 cup vegetable oil
2 large eggs, lightly beaten
3 tablespoons honey

Instructions
Preheat the oven to 375 degrees F. Lightly grease muffin tin.

In a small skillet, melt the butter over medium-low heat. Add the onions and peppers cook until soft and golden brown, 3 to 4 minutes. Add the corn and a pinch of salt and cook 3 to 4 minutes, stirring occasionally. Remove from the heat and set aside to cool.

In a large bowl, stir together the flour, cornmeal, baking powder, salt, cayenne pepper, and cheese. In a second bowl, whisk together the buttermilk, oil, eggs, and honey. Add the buttermilk mixture to the flour mixture, stirring just until moistened. Stir in the cooled onions and corn.

Spoon the batter into the prepared tins, filling 3/4 of the way full. Bake the muffins until golden and a toothpick inserted into the center comes out clean, 12 to 15 minutes. Transfer to a wire rack to cool and serve warm.