Corn Muffins Ala Santa Fe School of Cooking|
Blue Corn Muffins Ala Santa Fe School of Cooking
3/4 c Butter; softened
1/2 c Sugar
1/2 c Milk
1 c Corn
1 c Monterey Jack cheese; grated
1 c Cheddar cheese; grated
3/4 c Green chile; diced roasted
1/4 c Minced roasted jalapeno
1 c All-purpose flour
1 c Blue cornmeal
2 ts Baking powder
1 ts Salt
Preheat oven to 375F. Grease muffin tin well, or arrange paper muffin
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.
From: gretl_collins@AGCS.CAS.PSU.EDU (Gretl Collins)
formatted for Mastercook by Brenda Adams and posted mc-recipe 10/12/96
Traditional Foods of New Mexico, from the Santa Fe School of Cooking, Santa
Fe, NM (505) 983-4511. Web: http://www.intac.com/~avalon/SANTAFE8.HTML
Recipe By : Santa Fe School of Cooking
Posted to MC-Recipe Digest V1 #243
Date: Sat, 12 Oct 1996 20:08:56 -0400
NOTES : Makes 1 1/2 to 2 dozen