Corn Muffin

Atlanta chef Scott Peacock provides a buttery corn muffin recipe that's guaranteed to please.

  • Yield: Makes 12
Corn Muffin

Source: The Martha Stewart Show, May 2010


  • 2 tablespoons unsalted butter, melted, plus more, room temperature, for muffin tins and serving
  • 1 1/2 cups white cornmeal, finely ground
  • 3/4 teaspoon baking soda
  • 1 teaspoon coarse salt
  • 2 eggs, lightly beaten
  • 2 1/4 to 2 1/2 cups buttermilk
  • Sorghum molasses or honey, for serving


  1. Preheat oven to 425 degrees. Generously butter a standard 12-cup muffin tin; set aside.

  2. In a medium bowl, whisk together cornmeal, baking soda, and salt. Whisk in 2 1/4 cups buttermilk, eggs, and melted butter until smooth; batter should be loose and pourable. If not, whisk in additional 1/4 cup buttermilk.

  3. Pour batter into prepared muffin tin and transfer to oven. Bake until golden brown, 12 to 20 minutes. Immediately turn muffins out onto a wire rack to cool slightly.

  4. Place softened butter on a small plate and drizzle with molasses or honey; serve with warm muffins.


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