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Blue Corn Muffins with Corn and Chile Peppers

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Blue Corn Muffins
Photo: Diana Rattray
Feel free to add a few more tablespoons of sugar if you like sweet muffins. These are delicious with a dish of beans, chili, or a hearty soup.
Large Photo of Blue Corn Muffins

Ingredients:

  • 1 cup blue cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup regular sour cream
  • 2 large eggs
  • 4 tablespoons melted butter
  • 1 cup frozen corn kernels, thawed and drained
  • 4 green onions with about 3 inches of green, thinly sliced
  • 1 can (4 ounces) mild green chiles, drained, or about 2 tablespoons minced jalapeno peppers

Preparation:

Line 12 standard muffin cups with paper liners or spray the cups with a baking (flour and oil) spray. Heat oven to 425°.

Combine the flour, cornmeal, sugar, baking powder, salt, and baking soda. In another bowl, whisk together the sour cream, eggs, and cooled melted butter. Add sour cream mixture to the dry ingredients; stir just until blended. Fold in the corn, green onions, and chile peppers.

Fill muffin cups about 3/4-full; bake for 20 minutes, or until browned and a toothpick inserted in the center of a muffin comes out clean.
Makes 12 muffins.

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