Blue Corn & Green Chile Muffins
Ground from heritage varieties of corn long cultivated in the high desert, blue corn meal is a cornerstone of Southwestern cooking, prized for both its striking color and distinctive flavor. Slightly sweeter and more robust than yellow or white corn meal, it carries a nutty, earthy depth that reflects the land it comes from. In these muffins, blue corn meal provides a tender crumb and a rich, toasty backbone that pairs beautifully with roasted green chile and sharp cheddar. The result is a balance of sweet, savory, and subtle heat—an unmistakable taste of New Mexico in every bite.
Ingredients
- 1/2 cup softened butter
- 1/2 cup sugar
- 3 eggs
- 1/2 cup milk
- 1 cup corn kernels, fresh or frozen
- 1 1/2 cups cheddar cheese, grated
- 3/4 cup chopped roasted green chiles (MS511)
- 1 cup all-purpose flour
- 1 cup blue cornmeal (MS 790)
- 2 teaspoons baking powder
- 1 teaspoon salt
Instructions
- Preheat oven to 375 degrees. Grease muffin tin or use paper muffin cups.
- 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 well combined. Add the corn, cheese, and chiles and combine well.
- In a separate bowl, combine the flour, cornmeal, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients and blend well. Pour into the muffin tins (about 3/4 full) and bake until a toothpick inserted in the middle comes out clean, about 20-25 minutes.
Estimated Nutritional Facts per Serving Serving Size: 1 muffin
Calories195 kcal
Total Fat11g
Saturated Fat6g
Cholesterol55mg
Sodium300mg
Total Carbohydrate18g
Dietary Fiber2g
Sugars4g
Protein6g
Estimated Nutritional Facts for Entire Batch
Calories~3,510 kcal
Total Fat~198g
Saturated Fat~108g
Cholesterol~990mg
Sodium~5,400mg
Total Carbohydrate~324g
Dietary Fiber~36g
Sugars~72g
Protein~108g