Blue Corn Muffins
from The Santa Fe School of Cooking Cookbook by Susan Curtis (Gibbs-Smith Publisher: Salt Lake City, 1995)
The recipe is the listed variation with additional instructions.
Yield: 1 dozen large muffins
1/2 cup softened butter
1/2 cup sugar
5 large eggs
1/2 cup buttermilk (milk may be substituted; I fill a measuring cup with 1 Tbsp. apple cider vinegar and then top off to 1/2 cup with a milk substitute)
1 cup all-purpose flour
1 cup blue cornmeal
2 teaspoons baking powder
1 teaspoon salt
1 cup fresh (or frozen) corn kernels
1 cup grated Monterey Jack cheese
1 cup grated cheddar cheese
1/2 cup diced onion
1 Tbsp. minced garlic
2 Tbsp. olive oil
1 Tbsp. Chimayo ground red pepper
- Preheat oven to 375 degrees F. Grease muffin tins well or insert paper liners.
- In the bowl of an electric mixer, cream together the butter and sugar until smooth. In a separate bowl, whisk together the eggs and buttermilk.
- In another bowl, mix together the dry ingredients.
- Saute the diced onion in olive oil until softened. (Optional, add the corn after the onion has been softened) Add diced garlic for a minute, then remove from heat. Let cool.
- Add the dry ingredients to the butter and sugar. Add the eggs/buttermilk mixture. Stir until just mixed.
- Stir in the corn/onion/garlic mixture and the cheese until just mixed.
- Spoon the batter into muffin tins. Bake about 25 minutes, until just firm. Serve warm with butter.