ATLANTA-STYLE FLAT-TOP CORN MUFFINS
"The first time I had these, in an Atlanta tearoom, I was perplexed by their simplicity, accustomed as I was to sweeter, more high-rising muffins. But these pure cornmeal (no flour) muffins, like other unadorned Southern-style cornbreads, grew on me. Dry and crisp around the edges, flat, unsweet, they're intended to be eaten with, or crumbled into, something soupy - a bowl of beans, a cup of tomato-vegetable soup. Trust me, these will grow on you, too. Faster than fast to make, they're a good breakfast muffin, buttered or not and half crumbled into the yolk of your sunny-side-up egg."
2 cups water
2 teaspoons butter
2 cups stone-ground cornmeal, preferably white
1 teaspoon salt
Vegetable oil spray or butter (for greasing the muffin tins)
1 cup milk
1 egg
1 1/2 teaspoons baking powder
Preheat the oven to 400 degrees F.
Bring 2 cups water to a boil.
Place the 2 teaspoons butter, cornmeal, and salt in a large heat-proof bowl. Pour the boiling water over the cornmeal mixture, stirring or whisking well until lump-free.
Spray or butter one 24-cup or two 12-cup muffin tins, greasing them very well. (If you want to go all out, place a tiny chip of butter in the bottom of each muffin cut, too.) Put the prepared tins in the oven to heat up (don't let the butter burn).
Meanwhile, combine and whisk together the milk and egg (I just pour 1 cup milk into a 2-cup measuring cup, break the egg into it, and beat with a fork.) Pour this into the moistened cornmeal, and whisk very well.
Sprinkle the baking powder over the batter, then whisk it in thoroughly. The batter will be very thin for a muffin batter; don't worry.
Pull the hot muffin tin from the oven using oven mitts, and quickly divide the batter among the cups (since it's thin I use a smallish ladle to do this). Pop the tin back in the oven (remember, it's still hot) and bake until the muffins are quite brown around the edges and slightly browned in the middle, about 25 minutes. Let the muffins cool at least 5 minutes; they'll come out of the pan much more easily.
NOTE:
If you wish, make 12 muffins now and save the remainder of the batter for tomorrow. Cover and refrigerate the leftover batter, then when you're ready to bake it, sprinkle 1 extra teaspoon of baking powder over the top, whisk it in, and follow the same drill, ladling the batter (it will be a little thicker today) into the heated greased muffin tin.
Makes 24 muffins
Source: The Cornbread Gospels by Crescent Dragonwagon
"The first time I had these, in an Atlanta tearoom, I was perplexed by their simplicity, accustomed as I was to sweeter, more high-rising muffins. But these pure cornmeal (no flour) muffins, like other unadorned Southern-style cornbreads, grew on me. Dry and crisp around the edges, flat, unsweet, they're intended to be eaten with, or crumbled into, something soupy - a bowl of beans, a cup of tomato-vegetable soup. Trust me, these will grow on you, too. Faster than fast to make, they're a good breakfast muffin, buttered or not and half crumbled into the yolk of your sunny-side-up egg."
2 cups water
2 teaspoons butter
2 cups stone-ground cornmeal, preferably white
1 teaspoon salt
Vegetable oil spray or butter (for greasing the muffin tins)
1 cup milk
1 egg
1 1/2 teaspoons baking powder
Preheat the oven to 400 degrees F.
Bring 2 cups water to a boil.
Place the 2 teaspoons butter, cornmeal, and salt in a large heat-proof bowl. Pour the boiling water over the cornmeal mixture, stirring or whisking well until lump-free.
Spray or butter one 24-cup or two 12-cup muffin tins, greasing them very well. (If you want to go all out, place a tiny chip of butter in the bottom of each muffin cut, too.) Put the prepared tins in the oven to heat up (don't let the butter burn).
Meanwhile, combine and whisk together the milk and egg (I just pour 1 cup milk into a 2-cup measuring cup, break the egg into it, and beat with a fork.) Pour this into the moistened cornmeal, and whisk very well.
Sprinkle the baking powder over the batter, then whisk it in thoroughly. The batter will be very thin for a muffin batter; don't worry.
Pull the hot muffin tin from the oven using oven mitts, and quickly divide the batter among the cups (since it's thin I use a smallish ladle to do this). Pop the tin back in the oven (remember, it's still hot) and bake until the muffins are quite brown around the edges and slightly browned in the middle, about 25 minutes. Let the muffins cool at least 5 minutes; they'll come out of the pan much more easily.
NOTE:
If you wish, make 12 muffins now and save the remainder of the batter for tomorrow. Cover and refrigerate the leftover batter, then when you're ready to bake it, sprinkle 1 extra teaspoon of baking powder over the top, whisk it in, and follow the same drill, ladling the batter (it will be a little thicker today) into the heated greased muffin tin.
Makes 24 muffins
Source: The Cornbread Gospels by Crescent Dragonwagon
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