Shelly's Recipe

Spoon Bread Corn Muffins

Category: Bread

1 1/2 cups finely ground white cornmeal
1 teaspoon baking soda
1 teaspoon kosher salt
2 large eggs, lightly beaten
2 1/4 cups buttermilk
1/4 cup freshly grated sharp Cheddar cheese
1 tablespoon chopped fresh chives Unsalted butter


1. Preheat oven to 425. Combine first 3 ingredients in a large bowl. Whisk eggs and buttermilk into cornmeal mixture, stirring vigorously until smooth. Stir in cheese and chives. Pour batter into a greased (with unsalted butter) 12-cup muffin tin.


2. Bake for 13 minutes or until lightly browned. Cool in pan on a wire rack 5 minutes. Remove from pan to rack; cool 5 minutes.