Suzi's Blog

About Those Corn Muffins


Well, thank God for Google alerts. You know, if you are an author, you can put up an alert for any post that Google might track. Any post using your name or the name of your book. Nice to know if someone has written about you.

Important to know if the blogger has committed some error or a major, tragic, dumb mistake.

My blog last week for Simply Corn Muffins called for 1 tablespoon of buttermilk. It’s actually 1 1/4 cups. So, if you tried my poor version of the recipe and failed, I owe you a corn muffin. If you come by to Cooking by the Book at 13 Worth Street, New York, New York, I will happily issue you my penance.

You see, those muffins are so good they are now my standard breakfast. I bake, freeze, microwave, and adorn with butter and jam or honey. I have lots, made with the right amount of buttermilk. As for the batter you have from last week, if you still have it, I would suggest using it as mortar for your patio.

My thanks to author Crescent Dragonwagon for being alert and oh so understanding.

Simple Cornbread Muffins from The Cornbread Gospels



Have you ever been to New York? You know, the city where you can get anything.

Except a decent corn muffin. Oh, there are muffins aplenty here. You’ll see them in carts, in storefronts, adorning the countertops of every deli and coffee shop. You can’t miss them because they are huge. Lift one and you risk a hernia. Not only are they gigantic, but they have the flavor of sawdust. Your only hope is in your own kitchen.

And that help is very readily found in The Cornbread Gospels by Crescent Dragonwagon. She’s titled these “Simple Corn Muffins” but I don’t think “simple” is the right word. Elegant, wonderful, right-sized, perfect-textured. Those are the proper ways to describe these delicious creatures.

Fresh from the oven, adorned with butter and slathered with honey, it’s a grand breakfast. You really don’t need that bacon or sausage on the side. Just a good espresso. Quickly made, these muffins may be as quickly devoured.

Oh, they do freeze. Just in case.


Simple Corn Muffins

Yield: one dozen


  • Vegetable oil cooking spray
  • 1 cup unbleached white flour
  • 1 cup stone-ground yellow cornmeal
  • ½ teaspoon salt
  • 1 tablespoon baking powder
  • 1 ¼ cups buttermilk
  • ½ teaspoon baking soda
  • 2 eggs
  • ⅓ cup melted butter


Preheat the oven to 400°F. Spray a 12-cup muffin tin with oil, or line with muffin papers.

Combine the flour, cornmeal, salt, and baking powder in a large bowl, stirring well. Set aside.

Whisk together the buttermilk and baking soda in a medium bowl until the baking soda is dissolved. Whisk in the eggs, sugar, and melted butter or oil.

Stir the combined wet ingredients into the dry until the mixture is just barely combined. Spoon into the prepared muffin tin.

Bake until golden brown, 15 to 20 minutes. Serve warm.


Source: The Cornbread Gospels by Crescent Dragonwagon