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



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (5)

19 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 7
  • 2 star values: 7
  • 1 star values: 1
Rating: Unrated
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.
Rating: Unrated
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!
Rating: Unrated
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.
Rating: Unrated
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.
Rating: Unrated
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.