Corn Muffins

Submitted by Andi Longmeadow Farm

"Moist, flavorful, and a welcomed addition to breakfast. Great with chorizo, scrambled eggs, and salsa. Adapted from "Onions: A Country Garden Cookbook". The use of green onions here helps make these muffins so zesty as well as the optional use of ancho or chipotle powder for more of a spice. Either way, on as a Sunday Supper on the farm, or for a later Sunday breakfast you can't go wrong. Remember you have a ton of work out in the garden ....so you better fill up now."

 

• Ready In: 25mins
• Ingredients: 15
• Serves: 12

ingredients

• 1 cup buttermilk
• 1⁄4 cup brown sugar
• 1⁄4 cup sour cream
• 1 egg
• 1⁄4 cup oil (your choice)
• 3⁄4 cup medium-grind cornmeal (blue or yellow)
• 1 1⁄4 cups unbleached white flour
• 2 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1 teaspoon ground chili powder (optional, ancho or chipotle)
• 1⁄4 cup finely chopped green onion, include green tops
• 1⁄4 cup red onion (grated)
• 3⁄4 cup monterey jack cheese
• 1⁄4 cup cilantro, fresh chopped

directions

1. Preheat oven to 400 degrees. Spray muffin pan with cooking spray. (12 cup).
2. In mixing bowl, combine buttermilk, brown sugar, sour cream, egg, and oil until blended.
3. In another mixing bowl, combine cornmeal, flour, baking powder, baking soda, salt, and chili powder.
4. Add dry ingredients to buttermilk mixture and fold until just blended. (don't stir to much!)
5. Fold in onions, cheese, and cilantro.
6. Divide batter among muffin cups (3/4 full).
7. Bake 15 minutes. (firm to the touch)
8. Let cool in pan for a brief time, (5 minutes) and serve warm.

Reviews

[Ariane T.]

Must try soon

 

[Kate57]

Just the extra 'mmmm' factor to make the the typical corn muffin a gourmet corn muffin. We so appreciated this recipe today paired with our chili. Thank-you!

 

[Rita1652]

Tender, moist and flavorful! The chili comes through very lightly. Not too sweet. Onions and cilantro was a yummy touch. Served with carnitas.

 

[Annacia]

Andi love, you know I can't seen to make anything without adjustment so here we go. I omitted the sugar entirely and used 3/4 cup of whole wheat flour with a 1/2 cup of unbleached white. The cheese was fat reduced. Loved the use of buttermilk and sour cream (fat free) along with the onions, chili powder and cilantro. The texture came out light and perfect, the flavor is marvelous!

 

[kitty.rock]

These are AWESOME Ms Andi! We loved the onion and chili flavor. I made these gluten free, using GF flour, and had to sub some things as I didn't check the pantry before I started mixing: I subbed yogurt for the sour cream, applesauce for the oil, and the muffins still came out wonderfully moist and flavorful. A definite keeper recipe that came together quickly and baked up beautifully! Made for EVERYDAY IS A HOLIDAY TAG, January 2010!