I got up very early on Sunday morning. It was a day of travel. The Lake Lure cottage had been put back in order, the Christmas decorations packed away for another year, and the refrigerator cleaned. We were returning to Florida. Under normal circumstances this would be a good thing, but the whole eastern half of the United States is under a deep-freeze and the temperatures in Florida are no better than North Carolina. I packed extra sweaters and perused the contents of the refrigerator once more. There was a pesky carton of buttermilk that needed to be used or tossed. I find it difficult to waste good food. so I decided to make this easy recipe for spoon-bread muffins. The recipe came from Scott Peacock, an Atlanta chef and cookbook author and companion to the late Edna Lewis. These muffins are not like normal cornbread. They are lighter and contain no sugar and very little fat. After all of the indulgences of the holidays, they seemed just the thing to get us started on our trip. And they contain lots of buttermilk.
1 1/2 cups extra-fine grind white cornmeal ( I used what I had )
1 tsp baking soda
3/4 tsp fine sea salt
2 1/4 cups well-shaken buttermilk
2 large eggs, lightly beaten
2 Tbls unsalted butter, melted
Preheat oven to 425 degrees F. with rack in middle. Butter muffin cups.
Whisk together cornmeal, baking soda, and salt in a bowl. whisk buttermilk into eggs, then add to cornmeal mixture and whisk vigorously until smooth. Whisk in butter.
Divide batter among muffin cups and bake until edges begin to pull away from sides and a wooden pick inserted in center of a muffin comes out clean, 20 to 25 minutes. (Check at 15 minutes. Mine cooked fast.) Turn out onto a rack and serve warm.
It is Monday morning now. The trip was pleasant but last night the temperatures in Florida dipped to a new low. I’m afraid we will lose our lemon and lime plants, even though they are covered.
As promised, I put all of your names in a hat and had David draw one. I couldn’t take a picture because he is still sleeping and he grumbled about having to stir enough just to do that. I wasn’t about to whip out my camera, turn on all the lights and say smile! The winner of the Julia Child book is Karen of Karen Cooks. I will email you Karen to get your address. Thank you to everyone who participated.