Scott Peacock's Corn Meal Muffins

Buttermilk Corn Muffins by Scott Peacock

Image from the GMA Test Kitchen: Corn Meal Muffins by Scott Peacock
Difficulty: Easy
Cook Time: min


  • 1 1/2 cups extra-fine-grind white cornmeal
  • 3/4 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 1/4 cups buttermilk
  • 2 large eggs, lightly beaten
  • 3 tablespoons unsalted butter, melted
  • Cooking Directions

    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.

    Recipe Summary

    Main Ingredients: white corn meal, unsalted butter, buttermilk, eggs

    Course: Breakfast, Brunch, Side Dish

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