So in light of ordering a rather large amount of blue corn online I decided to make all the blue corn recipes I could find in The Bread Bible!
These muffins were very satisfying, we had them with Sunday dinner with a beef roast, potatoes and carrots. I think they would go really well with soups, especially taco soup!
They do have sugar in them, but taste more like a savory muffin, which was new to me. Most of my repertoire consists of sweet muffins.
-Makes 12 muffins-
In a medium bowl mix until fluffy: 8 tablespoons (1 stick) unsalted butter, 1/2 cup sugar.
Then add 5 large eggs, 1/2 a cup of milk, 1 can (4 oz) diced green chilies. Beat until well blended.
In another bowl: 1 cup blanched fresh or thawed frozen white corn kernels (I used yellow, it was fine), 1 cup shredded cheddar cheese, 1 cup shredded Jack cheese, 1 cup all purpose flour, 1 1/4 cups fine blue corn meal or
harina para atole, 2 teaspoons baking powder and 1/2 a teaspoon of salt.
Add the flour mixture to the butter mixture. Mixing well until it falls off your spoon in clumps. If needed you can add an additional 1/4 cup flour if it's too runny.
Spoon into muffin tins, filling all the way to the top. Bake in preheated oven at 375 F for 20-25 minutes.
Serve warm.
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