Blue Corn Muffins 2
Makes 1 dozen large muffins or 20 small muffins
3/4 cup softened butter
1/3 cup sugar
5 large eggs
1/2 cup buttermilk
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
1/3 cup roasted, peeled, diced green chile
Preheat oven to 375 degrees F. Grease muffin tins well or insert paper liners.
In the bowl of a 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. Add the dry ingredients to the butter and
sugar. In a separate bowl whisk together the eggs and buttermilk. Slowly mix
these ingredients with the dry mixture. Stir in the corn, cheese and chiles and
make sure they are evenly distributed in the batter. Divide the batter among the
tins and bake about 25 minutes, until just firm. Serve warm with butter.
Note: If the blue corn meal in unavailable, yellow or white cornmeal may be
substituted.
Side Bar: For a more savory muffin try adding 1/2 cup diced onion and 1
tablespoon minced garlic sauteed in 2 tablespoons olive or vegetable oil and 1
tablespoon Chimayo ground red chile to the batter when the corn and cheese are
added, omitting the green chile. The results are superb.