• prep: 15 min
• cook: 40 min
• total: 55 min

servings:

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.

• 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

Click Here For Step-By-Step Instructions