Pimento Corn Muffins

prep time: 10
cook time: 502


  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/3 cup drained bottled pimentos (1/2 cup), patted dry and finely chopped
  •  ,
  • Special equipment: 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.

Cooks' note: 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 a 325 degrees oven until warm, about 10 minutes.