Jalapeno-Cheddar Corn Muffins

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1 1/2 cups shredded sharp cheddar cheese

1 tablespoon seeded finely chopped fresh jalapeno pepper

1/2 cup chopped onion

2 teaspoons baking powder

1 cup yellow cornmeal

1 dash Tabasco sauce

1/2 cup unsalted butter

1 cup buttermilk

1/2 teaspoon baking soda

1/2 teaspoon salt

1 3/4 cups unbleached all-purpose flour

1 egg

1 cup canned creamed corn (from a 14 oz. can)

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