Active Time

　　15 min

　　Total Time

　　40 min

　　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.

　　

Ingredients

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

　　

Step 1

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

　　

Step 2

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.

　　

Step 3

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.