Spoon-Bread Muffins

Name: Spoon-Bread Muffins
Ingredients: 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

7 ingredients

3 steps

Ingredients

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

Directions

1

Preheat oven to 425°F with rack in middle. Butter muffin cups.
2

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.
3

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.