- 1 1/2 cups extra-fine-grind white cornmeal
- 1 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 2 1/4 cups well-shaken buttermilk
- 2 large eggs, lightly beaten
- 2 tablespoons unsalted butter, melted
- Equipment: a muffin pan with 12 (1/2-cup) muffin cups
- Preheat oven to 425°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. Turn out onto a rack and serve warm.