These small but tender, and ever-so-slightly sweet cornbread muffins are hardcore enough to pass muster alongside a main course in the northeast. As a proud Yankee, I'm cool with that. Southerners may disagree, and I'm cool with that too.
cups stone-ground cornmeal*
cups all-purpose flour
teaspoons baking powder
teaspoon baking soda
cups well-shaken buttermilk
tablespoons butter, melted
Preheat oven to 425°F with a rack in the center. Grease a standard 12-muffin tin or line with paper liners.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt.
Measure the buttermilk into a 2-cup liquid measure, then crack in the eggs and beat to combine.
Pour the buttermilk mixture into the bowl with the dry ingredients and stir gently until there are no dry pockets.
Pour in the melted butter and stir until combined.
Divide batter among 12 muffin cups. Bake 10-12 minutes, until a tester comes out clean. Remove to a rack to cool slightly before serving, or cool completely and keep for up to a day or two.
* Psst...affiliate links follow. We recently bought some of this medium-grind cornmeal, and I LOVE these muffins even more now. They're oh-so golden and have a wonderful texture.