Sante Fe Blue Corn Muffins


3/4 cup butter softened
1/2 cup sugar
1/2 cup milk
1 cup corn
1 cup cheddar cheese grated
3/4 cup green chile diced roasted OR ΒΌ Cup minced roasted jalapeno
1 cup blue cornmeal
2 teaspoons baking powder
1 teaspoon salt


Preheat oven to 375F. Grease muffin tin well, or arrange paper muffin liners.
Cream the butter and sugar together until smooth. In a separate bowl, whisk the eggs and milk together. Slowly add the egg/milk mixture to the creamed butter and continue to mix until combined well. Add the corn, cheeses, jalapeno or green chile, and combine well. It will look gloppy.
In a separate bowl, combine the flour, cornmeal, baking powder and salt. Slowly add the dry ingredients to the wet ingredients and blend together. Pour into muffin tins and bake until just firm, about 25 minutes. Serve warm with butter.
Notes: To make a more savory muffin, decrease the amount of sugar to 2-3 Tbsp and add 2-3 Tbsps chile powder and leave out the green chiles. Or, in place of the green chiles, add 1/2 Cup minced onion and 2 cloves minced garlic, both sauteed in butter until soft.




These are not high puffy muffins; they're dense and rich. The 2 tsp of baking powder worked fine in Santa Fe, which is at a high altitude. The instructor said that she'd made these muffins in lower elevations without adjusting the recipe, but if it's a big concern, you can decrease the amount of flour and cornmeal by about a Tbsp each to compensate.


18.0 servings


Monday, November 30, 2009 - 4:11pm


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