Cornbread Muffins
Recipe information
Yield
makes 12
Ingredients
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
Preparation
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.
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