Corn Muffin

Ingredients

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 

Sorghum molasses or honey, for serving 

Preparation

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 cups buttermilk, eggs, and melted butter until smooth; batter should be loose and pourable. If not, whisk in additional 1/4 cup 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.