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  1. Preheat the oven to 400°F. Line the wells of a muffin pan with papers and grease the insides of the papers.

  2. In a large bowl, beat together the butter and brown sugar. Mix in the eggs one at a time, scraping the bowl between additions. Add the vanilla.

  3. In a separate bowl, whisk together the cornmeal, sorghum flour, salt, baking soda, and baking powder. Add to the egg mixture, mix briefly, then add the milk and mix until the batter is evenly combined. Scrape the bowl, set aside 2 tablespoons of the nuts, and stir in the rest. Let the batter rest for 10 minutes before you portion it.

  4. Scoop the batter into the prepared muffin pan, filling the wells two-thirds full. Sprinkle the tops with the reserved nuts and some Demerara sugar.

  5. Bake the muffins for 16 to 18 minutes, until the edges are golden brown and a paring knife inserted in the center of a muffin comes out clean. Remove from the oven and cool in the pan for 5 minutes before tipping the muffins out of the pan and transferring to a rack to finish cooling completely.

  6. Store any leftovers, well wrapped, at room temperature for several days; freeze for longer storage.