2000s Recipes + Menus
Spoon-Bread Muffins
Makes12 muffins
- Active Time:15 min
- Start to Finish:40 min
January 2008
These muffins truly give the flavor of corn its due. They're not sweetened like corn bread (meaning like "Yankee" corn bread, says Peacock), and they have a very fine, almost custardy texture, from the extra-fine grind of the cornmeal (which makes them reminiscent of spoon bread). "Honey and soft butter play to the creamy, tangy flavor of the muffins particularly well," says Peacock.
- 1 1/2 cups extra-fine-grind white cornmeal
- 1 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 2 1/4 cups well-shaken buttermilk
- 2 large eggs, lightly beaten
- 2 tablespoons unsalted butter, melted
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Equipment:
a muffin pan with 12 (1/2-cup) muffin cups
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Preheat oven to 425°F with rack in middle. Butter muffin cups.
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Whisk together cornmeal, baking soda, and salt in a bowl. Whisk buttermilk into eggs, then add to cornmeal mixture and whisk vigorously until smooth. Whisk in butter.
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Divide batter among muffin cups and bake until edges begin to pull away from sides and a wooden pick inserted in center of a muffin comes out clean, 20 to 25 minutes. Turn out onto a rack and serve warm.
Cooks' notes: Muffins are best eaten within an hour of baking.
- Keywords
- baking,
- scott peacock
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