1⁄4cupunsalted butter, melted, plus additional for buttering muffin cups
2 1⁄2teaspoonsbaking powder
1 1⁄4cupsbuttermilk, well-shaken
1⁄3cuppimiento, bottled, 4 oz, patted dry and finely chopped, drained
Serving Size: 1 (131) g
Servings Per Recipe:6
Calories from Fat 96 g36 %
Total Fat 10.7 g16 %
Saturated Fat 5.8 g28 %
Cholesterol 84.4 mg 28 %
Sodium 537.3 mg 22 %
Total Carbohydrate35.1 g 11 %
Dietary Fiber 2.2 g9 %
Sugars 3 g11 %
Protein 7.8 g 15 %
A muffin pan (preferably nonstick) with 12 (1/2 cup) muffin cups.
Put oven rack in middle position and preheat oven to 425 degrees. Generously butter muffin cups.
Whisk together cornmeal, flour, baking powder, baking soda, and salt in a bowl.
Whisk together eggs, buttermilk, and butter (1/2 stick) in another bowl, then stir into flour mixture along with pimentos until just combined.
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.
Muffins can be made 8 hours ahead and cooled completely, uncovered, then kept in an airtight container at room temperature. To reheat, arrange in 1 layer in a shallow baking pan, then sprinkle lightly with water and bake, covered with foil, in 325 degrees oven until warm, about 10 minutes.