Tuesday, February 2, 2010
Ever since I made a baked polenta recipe, the result of an expedition to the way-back of my fridge, I've been thinking that I had better do something with the remaining corn meal before it germinates. What else does one use corn meal for but for corn bread? Obvs!
There is a simple recipe for corn bread in The Ski House Cookbook, but it's meant as a savory side and I wanted something sweet for breakfast. So...I just increased the amount of sugar and poured the batter into a muffin tin. Voilà! I definitely recommend eating them while they are still warm, slathered with butter. Mmmm...butter. And then I would suggest a trip to the gym.
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 1/4 cups buttermilk
1/3 cup sugar
4 tablespoons (1/2 stick) unsalted butter, melted and cooled, plus additional for serving
1. Preheat the oven to 425° F. Butter a jumbo muffin pan and set aside.
2. In a large bowl whisk together the flour, cornmeal, baking powder, baking soda, and salt. In a medium bowl whisk together the egg, buttermilk, sugar, and butter. Pour the buttermilk mixture into the cornmeal mixture and stir just to combine.
3. Pour the batter into the prepared pan and bake for 15 - 20 minutes, until lightly golden and a toothpick inserted into the center comes out clean. Remove from the oven and let cool slightly before serving. Makes 6 jumbo muffins (or about 9 regular sized muffins). Serve warm with butter, honey, or jam.