Name: Spoon-Bread Muffins
Cook time: 15 min
Total time: 40 min
Yield: Makes 12 muffins
Ingredients: 1 1/2 cups extra-fine-grind white cornmeal; 1 teaspoon baking soda; 3/4 teaspoon fine sea salt; 2 1/4 cups well-shaken buttermilk; 2 large eggs, lightly beaten; 2 tablespoons unsalted butter, melted; Equipment: a muffin pan with 12 (1/2-cup) muffin cups

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Spoon-Bread MuffinsMikkel Vang

These muffins truly give the flavor of corn its due. They're not sweetened like corn bread (meaning like "Yankee" corn bread, says Peacock), and they have a very fine, almost custardy texture, from the extra-fine grind of the cornmeal (which makes them reminiscent of spoon bread). "Honey and soft butter play to the creamy, tangy flavor of the muffins particularly well," says Peacock.

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