Corn Muffins -- The way to a man's heart is through his stomach

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Date Posted: 21:12:21 10/28/02 Mon
Author: S
Subject: Corn Muffins

Cooking spray
1 3/4 cups yellow cornmeal,preferably stone-ground,divided
1/2 cup unbleached all-purpose flour
1/2 cup granulated sugar
3/4 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup rapidly boiling water
1 1/4 cups buttermilk
2 large eggs,beaten lightly
2 tablespoons unsalted butter,melted

Adjust an oven rack to lower-middle position; preheat oven to 425
degrees.
Spray a standard muffin tin with nonstick vegetable cooking spray.

Measure 1/2 cup cornmeal into a medium bowl.In a separate larger bowl,
whisk together remaining cornmeal,flour,sugar,salt,baking powder
and
baking soda.Whisk boiling water in a slow,steady stream into the 1/2
cup
of cornmeal,followed by buttermilk and eggs.Pour wet mixture into dry
ingredients and stir until just combined.Stir in melted butter until
incorporated.

Transfer mixture to a large Pyrex measuring cup and pour batter into
greased
muffin tins,filling holes almost to the rim.Bake until muffins are
golden
brown,about 18 to 20 minutes.Set tin onto a wire rack to cool
slightly,
about 5 minutes.Remove muffins from tin;serve warm or at room
temperature.

Notes:Batter will be quite thin;the easiest way to portion it is to
transfer it to a large Pyrex measuring cup and pour it.A ladle will
work
well,too.

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