Spoon Bread Corn Muffins

3 Ratings
  • 5 1
  • 4 2
  • 3 0
  • 2 0
  • 1 0

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

Gallery

Credit: Alison Miksch; Styling: Caroline M. Cunningham

Recipe Summary test

hands-on:
15 mins
total:
40 mins
Yield:
Makes 1 dozen
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Ingredients

Directions

  • 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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  • 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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