Recipe - Blue Corn Muffins Ala Santa Fe School Of Cooking

Three fourths cup Butter; softened
One half cup Sugar
5 Eggs
One half cup Milk
1 cup Corn
1 cup Monterey Jack cheese; grated
1 cup Cheddar cheese; grated
Three fourths cup Green chile; minced roasted
or
One fourth cup Minced roasted jalapeno
1 cup Allpurpose flour
1 cup Blue cornmeal
2 teaspoon Baking powder
1 teaspoon Salt

Preheat oven to 375F. Grease muffin tin well, or arrange paper muffin
liners.

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 23
Tbsp and add 23 Tbsps chile powder and leave out the green chiles. Or, in
place of the green chiles, add One half 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 mcrecipe 10/12/96

Traditional Foods of New Mexico, from the Santa Fe School of Cooking, Santa
Fe, NM (505) 9834511. Web: http://www.intac.com/~avalon/SANTAFE8.HTML
Recipe By : Santa Fe School of Cooking

Posted to MCRecipe Digest V1 #243

Date: Sat, 12 Oct 1996 20:08:56 0400

From: ADAMSFMLE@aol.com

NOTES : Makes 1 One half to 2 dozen