Scott Peacock’s Old-Fashioned Corn Muffins

Scott Peacock made corn muffins on Martha Stewart’s show this Monday.  Given it’s similarity to an Italian polenta cake, it was a recipe I had to make immediately.  But, of course, I had to add my own little touches of Italy.  So, his buttermilk corn muffins become my savory polenta cake.

Savory Polenta Cake
(Adapted from Scott Peacock’s Corn Muffin recipe)

1 1/2 cups corn meal, finely ground
1/4 cup granulated sugar (my addition)
1/2 teaspoon baking soda (originally 3/4 tsp)
1/2 teaspoon sea salt, finely ground (originally 1 tsp)
2 1/4 cups buttermilk
2 eggs
2 Tablespoons olive oil (originally 2 Tbsp melted butter)

Preheat oven to 375 degrees.  (Originally 425 — to make muffins)

In a large bowl, combine dry ingredients and stir vigorously.  Make a large well in the center and add the remaining ingredients.  Using a fork, briefly whip the eggs into the milk and oil.  Then, gently stir in the dry mixture. Stir briefly; only stir long enough to combine the ingredients.

Butter one 8×8 inch baking tin.  Pour batter into baking tin.  Bake for 40-45 minutes.  Serve warm.

Sadly, these pictures were taken on the second day.  As you can see, this is best on the day of baking.  Over time, the bottom compresses and becomes quite dense.  No worries, though, you’ll want to eat a piece with every meal.  Chances are good that it’ll never make it to the second day.