SPOON BREAD CORN MUFFINS

By BobD

Ingredients

• 12 MUFFINS
• 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
• EQUIPMENT: a muffin pan with 12 (1/2-cup) muffin cups

Details

Servings 12
Adapted from gourmet.com

Preparation

Step 1

Preheat oven to 425F 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.