Gourmet's Pimento Corn Muffins

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READY IN: 32mins
SERVES: 6
YIELD: 12 muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • A muffin pan (preferably nonstick) with 12 (1/2 cup) muffin cups.
  • Put oven rack in middle position and preheat oven to 425 degrees. Generously butter muffin cups.
  • Whisk together cornmeal, flour, baking powder, baking soda, and salt in a bowl.
  • Whisk together eggs, buttermilk, and butter (1/2 stick) in another bowl, then stir into flour mixture along with pimentos until just combined.
  • Divide batter among muffin cups (about 1/3 cup each) and bake until a wooden pick inserted in center of a muffin comes out clean, about 12 minutes. Turn out muffins onto a rack and cool to warm.
  • Muffins can be made 8 hours ahead and cooled completely, uncovered, then kept in an airtight container at room temperature. To reheat, arrange in 1 layer in a shallow baking pan, then sprinkle lightly with water and bake, covered with foil, in 325 degrees oven until warm, about 10 minutes.
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