Spoon Bread Corn Muffins

Name: Spoon Bread Corn Muffins
Total time: 40 min
Yield: Makes 1 dozen
Ingredients: 1 ½ cups finely ground white cornmeal; 1 teaspoon baking soda; 1 teaspoon kosher salt; 2 large eggs, lightly beaten; 2 ¼ cups buttermilk; ¼ cup freshly grated sharp Cheddar cheese; 1 tablespoon chopped fresh chives; Unsalted butter

3 Ratings
2 Reviews

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.

Recipe by Southern Living November 2014

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Credit: Alison Miksch; Styling: Caroline M. Cunningham

Recipe Summary test

hands-on:

15 mins

total:

40 mins

Yield:

Makes 1 dozen

Ingredients

1 ½ cups finely ground white cornmeal
1 teaspoon baking soda
1 teaspoon kosher salt
2 large eggs, lightly beaten
2 ¼ cups buttermilk
¼ cup freshly grated sharp Cheddar cheese
1 tablespoon chopped fresh chives
Unsalted butter

Directions

Step 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.

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Step 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.

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Lisajane

03/28/2016

These were good, not great. They were very easy to prepare.

Barkly

11/22/2014

DianneM20

11/22/2014

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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Spoon Bread Corn Muffins

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Ingredients

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Reviews (2)

All Reviews for Spoon Bread Corn Muffins

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Spoon Bread Corn Muffins

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Recipe Summary test

Ingredients

Directions

Reviews (2)

All Reviews for Spoon Bread Corn Muffins