Ingredients

makes 12

　　5 tablespoons unsalted butter, melted, plus more for the muffin tin

　　1 cup stone-ground yellow cornmeal

　　1 cup all-purpose flour

　　1/4 cup confectioners’ sugar

　　1/4 cup granulated sugar

　　1/2 teaspoon baking powder

　　1 teaspoon baking soda

　　1 teaspoon salt

　　1/2 vanilla bean, split lengthwise

　　2 large eggs

　　1 1/2 cups buttermilk

　　

Step 1

Preheat the oven to 375°F. Brush a 12-cup standard muffin tin with melted butter; set aside. In a large bowl, whisk together the cornmeal, flour, sugars, baking powder, baking soda, and salt.

　　

Step 2

In a small bowl, scrape in the vanilla seeds; add the eggs and buttermilk, and whisk to combine. Pour over the flour mixture. Add the 5 tablespoons butter, and stir until blended, using as few strokes as possible.

　　

Step 3

Spoon the batter into the prepared tin, filling each cup three-quarters full. Bake until golden and firm to the touch, 17 to 20 minutes. Serve warm.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.