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

Source: The Martha Stewart Show, May 2010



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How would you rate this recipe?
  • Carissa Byers
    1 JAN, 2014
    I made these and after mixing the batter, turned to the reviews to see what was wrong. They are really dense. I was hoping for a light, sweetish corn muffin (think Jiffy mix) and these are pretty inedible. I think I'll cut them into crouton sized squares to put in our black eyed peas. Otherwise, they are inedible on their own. Blech.
  • PhillyEd
    11 OCT, 2012
    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!
  • ellie02124
    14 JUL, 2010
    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.
  • Xabbyy
    14 JUL, 2010
    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.
  • andyjess2002
    26 JUN, 2010
    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.

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