Spoon-Bread Muffins

Ingredients for Spoon-Bread Muffins

• 350ml extra-fine-grind white cornmeal

• 1 teaspoon bicarbonate of soda

• 3/4 teaspoons fine sea salt

• 550ml well-shaken buttermilk

• 2 large eggs, lightly beaten

• 2 tablespoons unsalted butter, melted

• Equipment: a muffin pan with 12 (1/2-cup) muffin cups

How to make Spoon-Bread Muffins

Preheat oven to 218°C with rack in middle. Butter muffin cups.

Whisk together cornmeal, bicarbonate of soda, and salt in a bowl. Whisk buttermilk into eggs, then add to cornmeal mixture and whisk vigorously until smooth. Whisk in butter.

Divide batter among muffin cups and bake until edges begin to pull away from sides and a wooden pick inserted in centre of a muffin comes out clean, 20 to 25 minutes. Turn out onto a rack and serve warm.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.