Cornbread-Jalapeno Muffins

Preheat the oven to 400 degrees F (200 degrees C). Spray a 12-cup muffin tin with cooking spray.

Place butter in a microwave-safe dish. Microwave, uncovered, on high until melted, about 30 to 45 seconds.

Pour melted butter into a large bowl and stir in sugar. Add eggs and beat until well blended. Stir in buttermilk and baking soda. Add corn, cornmeal, flour, jalapenos, red chiles, and salt; mix until well combined but do not overmix. Transfer batter to the prepared muffin cups using a ladle or large serving spoon.

Bake in the preheated oven until a fork inserted into the center comes out clean, 15 to 18 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.