Sour cream, corn, and chile peppers add flavor to these attractive blue corn muffins. Blue cornmeal was used in the pictured muffins, but you could use a good quality stone ground cornmeal as well.
PrintBlue Corn Muffins
Sour cream, corn, and chile peppers add flavor to these attractive blue corn muffins. Use blue cornmeal or a good quality stone ground cornmeal in the muffins.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Category: Muffins, Cornbread
Ingredients
Scale
- 1 cup cornmeal, blue or stone-ground
- 1 cup all-purpose flour
- 1 tablespoon honey (or sugar)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup sour cream
- 2 large eggs
- 4 tablespoons melted butter
- 1 cup frozen corn kernels, thawed
- 3–4 scallions, thinly sliced
- 2 tablespoons minced chile peppers
Instructions
- Heat the oven to 425 F.
- Spray a 12-cup muffin tin with paper liners or spray the cups with cooking oil spray.
- In a mixing bowl, combine the cornmeal, flour, sugar, baking powder, salt, and baking soda. Stir the dry ingredients to blend.
- In another bowl, whisk together the sour cream, eggs, and cooled melted butter.
- Add the wet mixture to the dry ingredients and stir just until blended. Fold in the thawed corn kernels, green onions, and chile peppers.
- Fill muffin cups about three-quarters full.
- Bake for 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
