Name: Pimento Corn Muffins
Cook time: 20 min
Total time: 30 min
Yield: Makes 12 muffins
Ingredients: 1/2 stick (1/4 cup) unsalted butter, melted, plus additional for buttering muffin cups; 1 cup yellow cornmeal; 1 cup all-purpose flour; 2 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 large eggs; 1 1/4 cups well-shaken buttermilk; 1/3 cup drained bottled pimentos (4 ounces), patted dry and finely chopped; a muffin pan (preferably nonstick) with 12 (1/2-cup) muffin cups

Image may contain Bowl Food Cornbread Bread Confectionery and Sweets

Photo by Bello Roland

Corn bread gets fancy in dainty individual portions — and the flecks of red add more than just cosmetic flair. These tiny bits of pimento provide bursts of flavor that marry the corn bread beautifully with the rest of the main course.

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°F oven until warm, about 10 minutes.

Recipe notes

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