Corn bread gets fancy in dainty individual portions — and the flecks of red add more than just cosmetic flair. These tiny bits of pimento provide bursts of flavor that marry the corn bread beautifully with the rest of the main course.
Recipe information
Total Time
30 min
Yield
Makes 12 muffins
Ingredients
1
1
1
2
1
1
2
1
1
Special Equipment
Need to make a substitution?
Preparation
Step 1
Put oven rack in middle position and preheat oven to 425°F. Generously butter muffin cups.
Step 2
Whisk together cornmeal, flour, baking powder, baking soda, and salt in a bowl.
Step 3
Whisk together eggs, buttermilk, and butter (1/2 stick) in another bowl, then stir into flour mixture along with pimentos until just combined.
Step 4
Divide batter among muffin cups (about 1/3 cup each) and bake until a wooden pick inserted in center of a muffin comes out clean, about 12 minutes. Turn out muffins onto a rack and cool to warm.