We adapted these custard-like muffins from a recipe in The Gift of Southern Cooking by Edna Lewis and Scott Peacock and tested with J.T. Pollard Extra-Fine White Corn Meal because our friend Scott Peacock swears by it. To order a bag, call the company at 33 4/588-3391.
1 1/2 cups finely ground white cornmeal
1 teaspoon baking soda
1 teaspoon kosher salt
2 large eggs, lightly beaten
2 1/4 cups buttermilk
1/4 cup freshly grated sharp Cheddar cheese
1 tablespoon chopped fresh chives
How to Make It
Preheat oven to 425°. Combine first 3 ingredients in a large bowl. Whisk eggs and buttermilk into cornmeal mixture, stirring vigorously until smooth. Stir in cheese and chives. Pour batter into a greased (with unsalted butter) 12-cup muffin tin.
Bake at 425° for 13 minutes or until lightly browned. Cool in pan on a wire rack 5 minutes. Remove from pan to rack; cool 5 minutes.
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I grew up on Spoon Bread and these easy muffins are very similar. Delicious! I used reduced fat cheddar cheese and fresh chives from my garden. I was even able to find finely ground white cornmeal. Great way to use up buttermilk.
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