Blue Corn Muffins – Santa Fe Style
I’ve had blue corn tortilla chips before and didn’t think much of them one way or the other; after all, they were tortilla chips that were blue in color and I’ve never noticed much of a difference between the regular and the blue corn.
While in Santa Fe back in September, we visit Eloisa restaurant twice and both times were served their blue corn muffins with a chipotle butter that was as orange as the evening sunset. The muffins had a little sweetness to it and the butter had a little heat to it — a match made in Santa Fe. And, they were just so pretty and hard to resist even though I wasn’t “eating” bread then. I have to say I did not pass up the blue corn muffins or the chipotle rolls we had at Geronimo’s on our last night in Santa Fe.
On our last day in New Mexico, we visited Chimayo. We wanted to check out the weavers and especially eat at Rancho de Chimayo since they had just won a James Beard award last year. While in one of the little shops, I was stocking up on green Hatch chile powder, the dried green chiles, and the red ones both crushed and ground I was talking to a couple of ladies in the shop (I guess they were stocking up on their spices too) and told them about the blue corn muffin I had eaten a couple of days before; and the owner heard me talking and pulled out a bag of blue corn flour. I know I could probably buy it here (Bob’s Red Mill) but there was just something about sharing recipes with these ladies that made my day. They told me how they use the Hatch green chile powder on popcorn and even though I had not had popcorn for about 10 weeks, it made me want to rush home and make some.
When the muffins were baked there were strips of corn husk put in the bottom of the muffin pans; I guess this was for visual impact and also to help lift the muffins out of the tins. Anyway, that’s how I did mine.
Santa Fe had some wonderful restaurants and we tried to eat at as many as we could while there. Only one night did we order in and that was only because there was a huge storm and none of us wanted to leave the house. I plan on going next year with my husband and maybe visiting more towns in New Mexico — never been, but will definitely be going back.
Oh yeah, Happy Birthday to me today.
BLAST FROM THE PAST: These Bacon, Cheddar and Green Chile Grits make a great side dish with just about any kind of meat.
I used gluten free flour blend for the first time I made these and regular flour the second time. We liked the all-purpose regular flour the best.
If you use Bob’s Red Mill corn meal you will need to put in a food processor and grind it finer. I could only find “medium grind” and that was too coarse.
Put all the dry ingredients in a mixing bowl. (See the course grind of the meal the first time I made these — way too course.)
Mix the liquid ingredients in a bowl.
Add the wed ingredients to the dry ingredients and then stir in the melted butter.
You don’t have to put strips of corn husk in the pans but I did because Eloisa restaurant did and it actually did help lift them out of the pans.
Ready to eat with some chipotle butter.
Yum, Yum, Yum, now, where’s that butter.
- 2c. Blue cornmeal
- 1 c. All purpose flour
- 2 tsp. Baking powder
- 1 tsp. Baking soda
- 1/4 c. Sugar
- 2 tsp. Salt
- 1 3/4-2 c. Buttermilk
- 6 Tbsp. butter, melted and cooled
- 2 eggs
- 1 tsp “green” chili powder, optional
- Preheat oven to 350.
- Mix the cornmeal*, flour, baking powder, baking soda, sugar, and salt. Whisk to blend all the dry ingredients.
- Beat the eggs with the buttermilk. Pour the egg/milk mixture into the meal and add the melted butter; stir until well mixed.
- Grease the muffin pans with either spray or shortening or if you have some bacon fat, use that. Fill pans about 3/4 full. Bake for about 16-20 minutes.
- Serve with chipotle butter and enjoy.
- *the second time I made these I used Bobs Redmill “medium” grind blue corn meal. It was too course so the next time I put the cornmeal in my Vitamix ( or use food processor) and ground it finer.