Tamara's Corn MuffinsSubmitted by: TAMARASART
2 tablespoons unsalted butter, melted, plus more, room temperature, for muffin tins and serving
1 1/2 cups white cornmeal, finely ground
3/4 teaspoon baking soda
1 teaspoon coarse salt
2 eggs, lightly beaten
2 1/4 to 2 1/2 cups buttermilk
2. In a medium bowl, whisk together cornmeal, baking soda, and salt. Whisk in 2 1/4 cups buttermilk, eggs, and melted butter until smooth; batter should be loose and pourable. If not, whisk in additional 1/4 cup buttermilk.
3. Pour batter into prepared muffin tin and transfer to oven. Bake until golden brown, 12 to 20 minutes. Immediately turn muffins out onto a wire rack to cool slightly.
4. Place softened butter on a small plate and drizzle with molasses or honey; serve with warm muffins
Number of Servings: 12
Recipe submitted by SparkPeople user TAMARASART.