Cornbread Muffins
Ubiquitous on southern tables, cornbread is a versatile side dish that can be cut into pieces from a cast-iron skillet or, as done in this recipe, portioned as individual muffins. This recipe by Alexander Smalls, a chef, author, restaurateur and former opera singer, uses finely ground cornmeal and two types of milk to create a savory batter, which also gets a kick from coriander. Fresh corn kernels add texture to the dense quickbread. Serve warm alongside a spread of vegetables or a meat dish, with plenty of butter.
- Total:
- Serves: 6 persons
Ingredients
- Nonstick cooking spray (optional)
- ½cup/70 grams fine cornmeal, preferably white (see Tip)
- ½cup/64 grams all-purpose flour
- 3tablespoons light brown sugar
- 1 ½teaspoons ground coriander
- 1teaspoon baking powder
- ½teaspoon fine salt
- ¼cup/60 milliliters whole milk
- ¼cup/60 milliliters buttermilk
- 2tablespoons vegetable oil
- 2large eggs
- ¾cup/90 grams fresh or thawed frozen corn kernels
Instructions
Step 1
Heat oven to 400 degrees. Line 6 cups of a muffin pan with paper liners or coat with nonstick spray.Step 2
In a large bowl, whisk together the cornmeal, flour, brown sugar, coriander, baking powder and salt. Whisk in the milk, buttermilk and oil, then whisk in the eggs until the batter is smooth. Stir in the corn until well combined. Divide the batter among the prepared muffin cups. (The cups will be full.)Step 3
Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 17 minutes. Serve warm.