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Southern- Style Mini Corn Muffins

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Makes 24 mini muffins (8 to 12 servings) 1x

Time 20 to 25 minutes

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Ingredients

  • 2 tablespoons butter, melted, or good- quality olive oil, plus softened butter for the pan
  • 1 1/2 cups cornmeal
  • 1/2 cup all- purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 egg
  • 1 1/2 cups buttermilk or yogurt, plus more as needed

Instructions

  1. Start the coals or heat a gas grill for medium-high direct cooking. The grill temperature should be between 500° and 600°F; if using gas, all your burners might be on medium or medium-low, depending on your particular grill. Coat the insides of a 24-cup heavy-duty mini muffin pan with softened butter.
  2. Combine the cornmeal, flour, baking soda, and salt in a large bowl. Whisk the egg into the buttermilk. Stir the buttermilk mixture into the dry ingredients just enough to eliminate streaks; lumps are okay. Add the melted butter and stir until just incorporated; avoid overmixing. Spoon or pour the batter into the muffin cups, almost to the top.
  3. Put the pan on the grill directly over the fire. Close the lid and grill- bake until the muffins have domed and a skewer inserted in the center comes out clean, 5 to 10 minutes; don’t walk away from the grill. Transfer the pan to a rack to cool for a few minutes, then transfer the muffins to a clean dish towel or napkin, wrap loosely, and serve warm.

—Recipe from How to Grill Everything