Tiny Corn Muffins

Adapted from Entertaining by Martha Stewart

Makes approximately 36 tiny muffins

This book is one of Martha Stewart's first, and it's a good one. Not only is it beautiful to look at, but the recipes are wonderful.

This one for corn muffins is really great. These muffins are perfect with a holiday baked him, and with just about anything at a summer luncheon buffet, but be careful. They go down easily. You can eat a ton of them if you're not paying attention.

These are best made with very high quality stone-ground cornmeal. By the way, they have so much butter IN them, you don't have to put butter on them!

1½ cups yellow stone-ground cornmeal
1 cup sifted all-purpose flour
⅓ cup sugar*
1 tablespoon baking powder
1 teaspoon salt
1½ cups milk
¾ cup melted butter, cooled
2 eggs, slightly beaten

Heat oven to 400°F.

Combine the cornmeal with the flour, sugar, baking powder, and salt in a large bowl. In a separate medium-size bowl, blend the milk, butter, and eggs. Add the liquid milk mixture into the dry cornmeal mixture, and stir until just moistened.

Pour the batter into tiny muffin pans (the pans that make tiny muffins - not small pans that only make six muffins). Bake for 18 to 20 minutes. Cool on a wire rack for 5 minutes, then remove from pans. Cool muffins completely on the wire rack before serving.

*With apologies to all my Southern friends. Just cut a muffin in half and stick a thin slice of Smithfield Ham inside, and you will be appeased.