SPOON-BREAD MUFFINS

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Spoon-Bread Muffins image

Provided by Scott Peacock

Categories     Bread     Milk/Cream     Dairy     Egg     Breakfast     Brunch     Bake     Vegetarian     Quick & Easy     Cornmeal     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 12 muffins

Number Of Ingredients 7

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

Steps:

  • 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.

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