• Buttermilk Blue Cornbread Muffins

    November 26, 2008

    Posted in: The Recipes

    These cornbread muffins are in the Southern tradition, incorporating buttermilk (I do live in Texas after all), but pay tribute to Native American traditions as well, using blue cornmeal. I initially tried the muffins with both blue and yellow varieties, but found the blue specimens to be far superior: tender and tasty. These are significantly more impressive when they’re fresh out of the oven. If you must hold them for a while, I’d recommend using yellow cornmeal instead; for reasons I don’t fully comprehend the sunny variety keep better. The muffins are extremely fluffy, so please be careful no to confuse this as an indication that they are undercooked.

    Ingredients, for 12 small muffins:

    • 1 1/2 cups blue cornmeal
    • 1/2 cup all-purpose flour
    • 1 1/2 cups buttermilk
    • 1/4 cup melted butter
    • 2 teaspoons baking powder
    • 1 teaspoon sugar
    • 1 teaspoon salt
    • 1/2 teaspoon baking soda
    • 2 large egg

    Procedure:

    1. Heat oven to 450°F.
    2. Brush muffin pan with a bit of melted or room temperature butter.
    3. Combine all ingredients into one large bowl, stir until well mixed.Beat vigorously for 30 seconds.
    4. Divide entire contents of bowl among 12 muffin cups.
    5. Bake for 10 minutes on one side, then flip tray and bake for another ten on the other.
    6. The muffins should be toasted on top, and if pricked the probe will come out clean.
    7. Remove from muffin tin and serve immediately.

    Variations:

    I tried them with a few leaves of sage torn in, a few grinds of pepper, and with maple syrup compound butter. Personally, I preferred the muffins plain, but they were rather spectacular with the compound butter, achieved simply by mixing room temp butter with maple syrup. Lather on and enjoy!

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