2 T unsalted butter, melted, plus more, room temperature, for muffin tins and serving
1 1/2 c white cornmeal
3/4 t baking soda
1 t coarse salt
2 eggs, lightly beaten
2 1/4 to 2 1/2 c buttermilk
Sorghum molasses or honey, for serving
Preheat oven to 425 degrees. Generously butter a standard 12-cup muffin tin; set aside.
In a medium bowl, whisk together cornmeal, baking soda, and salt. Whisk in 2 1/4 c buttermilk, eggs, and melted butter until smooth; batter should be loose and pourable. If not, whisk in additional 1/4 c buttermilk.
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. Place softened butter on a small plate and drizzle with molasses or honey; serve with warm muffins.
Time: 30 minutes Makes: 12
This recipe is from a chef from Alabama that was on the Martha Stewart show. It has a very interesting texture. More like a hearty sponge cake than cornbread. You can also cook it in a buttered 8 x 8 pan for about 18-22 minutes. Make sure you put the pan in the oven to get hot before you pur the batter into it.