dorie greenspan’s corn muffins

breakfast and brunch, quick breads

Warm, out of the oven, and drizzled with honey. I have a certain weakness for corny baked things, especially when stone ground cornmeal is used…the grittiness that turns sweet and full of texture when cooked. Imagine such a muffin that crumbles when split, and soaks up a pat of sweet butter when gently plied. Excuse me while I step away from my computer to wipe the drool off my face.

This is Dorie Greenspan’s recipe, which calls for all the usual suspects, buttermilk, melted butter, a 50/50 mix of cornmeal and all-purpose flour. I particulary appreciate her addition of freshly grated nutmeg, and an extra egg yolk for a bit of richness. I would suggest baking these babies in a well seasoned muffin pan, cast-iron, if you can get your hands on one. This will produce a crispy, buttery, golden crust that ascends the height of each muffin. Otherwise, they will still turn out fine, just with a softer crust.

I eat these with practically everything, with fried eggs for breakfast yesterday, and with a big bowl of chipotle turkey chili tonight. Such great cold weather food…

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