Spoon-Bread Muffins
Light and fluffy cornmeal muffins made with buttermilk and melted butter, perfect for serving warm. These Southern-style muffins have a tender, spoon-bread-like texture that makes them ideal for breakfast or as a side dish.
12 servings
40 min
Ingredients
- •1½ cups extra-fine-grind white cornmeal
- •1 teaspoon baking soda
- •¾ teaspoon fine sea salt
- •2¼ cups buttermilk
- •2 large eggs
- •2 tablespoons unsalted butter
- •1 piece muffin pan
Cooking Instructions
- 1.
Preheat oven to 425°F with rack in middle. Butter muffin cups.
5 min
- 2.
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.
10 min
- 3.
Divide batter among muffin cups and bake until edges begin to pull away from sides and a wooden pick inserted in center of a muffin comes out clean, 20 to 25 minutes. Turn out onto a rack and serve warm.
25 min
