Although the rule of thumb is 1 teaspoon baking powder or ¼ teaspoon baking soda per cup of flour, Sheehan puts 1 tablespoon powder plus ½ teaspoon soda in her Hot Pepper Jelly and Cream Cheese ...

You won’t find a tastier and tender cornbread anywhere else. The real secret to the addictive quality of these cornmeal muffins is the little bit of bacon fat that gives them a unique umami flavor.

Either way, the muffins will be a bracingly tart, comfortingly sweet, brightly colored way to start your day. The nutty coarse cornmeal adds a subtle crunch and makes for a light, moist crumb.

Place dough in a greased bowl, cover, and let rise. Line 2 baking sheets with parchment or waxed paper and sprinkle with cornmeal. 3. Punch down the dough and turn onto a lightly floured board.

Preheat the oven to 400 degrees and grease or line 12 muffin cups. Beat sugar, butter, honey, eggs and salt in large bowl to combine. Mix in flour, cornmeal and baking powder to blend. Stir in ...

At her bakery, Friends & Family in Los Angeles, she might apply a glaze, as she does on her Lemon Cornmeal Muffins, or maybe brush a buckwheat muffin with buckwheat honey. But that’s it.