Scott Peacock's Corn Meal Muffins
Buttermilk Corn Muffins by Scott Peacock
Preheat oven to 450°F with rack in middle. Generously butter 12 standard sized muffin cups.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.Divide batter among muffin cups and bake until rich golden brown and edges begin to pull away from sides. about 15 to 20 minutes. Turn out onto a rack and serve warm.
Delicious slathered with embarrassing amounts of soft butter and generously drizzled with honey.
Main Ingredients: white corn meal, unsalted butter, buttermilk, eggs
Course: Breakfast, Brunch, Side Dish