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
-
Preheat oven to 425°F with rack in middle. Butter muffin cups.
-
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.
-
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.
