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Spoon Bread Corn Muffins

Photo: Alison Miksch; Styling: Caroline M. Cunningham

 

Hands-on time 15 mins
Total time 40 mins
Yield Makes 1 dozen
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.

Ingredients

  • 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
  • Unsalted butter

How to Make It

  1. 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.

  2. 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.