Personal

Car Stuff

Extras

Spoon-Bread Muffins

These muffins truly give the flavor of corn its due. They're not sweetened like American corn bread, and they have a very fine, almost custardy texture, from the extra-fine grind of the cornmeal From: gourmet.com Makes 12 muffins

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
Preheat oven to 425°F with rack in middle. Butter muffin cups.

Whisk together cornmeal, baking soda, and salt in a bowl. Whisk buttermilk into eggs, then add to cornmeal mixture and whisk vigorously until smooth. Whisk in butter.

Divide batter among muffin cups and bake until edges begin to pull away from sides and a wooden pick inserted in center of a muffin comes out clean, 20 to 25 minutes. Turn out onto a rack and serve warm.

Cooks' notes: Muffins are best eaten within an hour of baking.