Corn Muffin

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Martha Stewart


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2 tablespoons unsalted butter, melted, plus more, room temperature, for muffin tins and serving

1 1/2 cups white cornmeal, finely ground

3/4 teaspoon baking soda

1 teaspoon coarse salt

2 eggs, lightly beaten

2 1/4 to 2 1/2 cups buttermilk

Sorghum molasses or honey, for serving

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