Corn Muffins
Scott Peacock bakes flavorful, old-fashioned corn muffins.
Corn Muffin
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The Martha Stewart Show, May 2010
- Yield Makes 12
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Ingredients
- 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
Directions
- Preheat oven to 425 degrees. Generously butter a standard 12-cup muffin tin; set aside.
- 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.
- 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.
- Place softened butter on a small plate and drizzle with molasses or honey; serve with warm muffins.
I doubt if anybody actually tried this recipe. It could be more correctly named as Corn Meal Soup. It appeared to be missing white flour or called for much too much milk. This was an awful waste of time, energy, and foodstuffs!
i made these muffins this evening and they came out really salty-used coarse salt-came out aweful-any suggestions-went totally by the recipe-i dont get the salt in this recipe.
It is suppose to be watery. Martha has the video up. It's soooo good too. I grind my cornmeal so it can be really fine.
I think the buttermilk ratio is off, I had to add a lot more cornmeal to mine as 2 1/4 cups was very watery. I think it should be 1 1/4 cups buttermilk to 1 1/2 cups cornmeal.