Posts Tagged ‘baking’

Blue Corn Muffins with Chile and Cheese

February 16th, 2010

In the first week of January, there was a tweet in my Twitter feed from Amy I., writer of the Playing House blog, that read, “Seriously you guys, run, don’t walk to make these chile cheese corn muffins from The Freckled Citizen.” OK, so I walked; but when I finally got there it was worth it.

These are savory muffins, with a crisp, sweet crust. The green chiles lend just a bit of heat and peppery flavor, while the corn kernels add an exciting texture and a cooling component to the spiciness of the chiles. Blue cornmeal has an earthy, less-sweet flavor than its yellow cousin, and gives the muffins a unique southwestern color. They are wonderful served as an accompaniment to chili con carne or black-bean soup, or simply on their own, warmed with a bit of cold butter for breakfast.

The original recipe is from the “Santa Fe School of Cooking Cookbook,” a book I do not own but is now high on my wish list.

Blue Corn Muffins
with Chile and Cheese

by Susan D. Curtis
From The Santa Fe School of Cooking Cookbook, Gibbs Smith, 1998
© Gibbs Smith, 1998

Yields 6 extra-large muffins, 12 large muffins, or 18 small muffins.

– 1/2 cup softened butter
– 1/2 cup sugar
– 5 large eggs
– 1/2 cup buttermilk (milk may be substituted)
– 1 cup all-purpose flour
– 1 cup blue cornmeal
– 2 teaspoons baking power
– 1 teaspoon salt
– 1 cup fresh or frozen corn kernels
– 1 cup grated Monterey Jack cheese
– 3/4 cup roasted, peeled, diced green chile*

1. Preheat oven to 375 degrees. Grease muffin tins well or insert paper liners.
2. In the bowl of an electric mixer, cream together the butter and sugar until smooth.
3. In another bowl, mix together the dry ingredients. Add the dry ingredients to the butter and sugar.
4. In a separate bowl, whisk together the eggs and buttermilk. Slowly mix wet ingredients into the dry ingredients.
5. Stir in the corn, cheese, chiles and mix well. Spoon the batter into muffin tins. Bake about 25 minutes, until just firm.

* Chiles should be prepared prior to assembling the batter. For this recipe, I used two poblano chiles. You could ramp up the heat by adding a roasted jalapeño or two. There are several ways of roasting chiles, but in this instance I pre-heated the broiler with the oven’s rack in the topmost position, then placed the peppers directly under the heating element. I turned the peppers with tongs occasionally, and carefully, until they were blistered and black on all sides, then removed them from the oven. When they were cool enough to handle, I removed the blackened skin, stem, and seeds, and diced the flesh. -taetopia

Cream Biscuits

December 27th, 2009

IMG_0053I know that there are people who can whip up a batch of biscuits with butter or lard in a few moments flat. I am not one of them. I have “hot hands,” which means that the moment a stick of butter knows that it is going to be touched by me, my hands burst into blames which then instantly melts the butter. It’s like having an undesired superhero power, and which, needless to say, makes an awful mess. So when I saw this recipe for Cream Biscuits on Smitten Kitchen (a fantastic blog – if you’re not following it, you should), I thought I’d give them a whirl. She assures her readers that they are spectacularly easy, and you know what? They are!

Adapted from “James Beard’s American Cookery,” these biscuits take practically no time to put together. There are no sticky hands or oily countertops. I omitted the sugar, and I’m not sure I would ever add it. The recipe yielded 10 biscuits when I made them. Serve them warm from the oven, with butter of course. They are more substantial than butter biscuits, which makes them perfect to serve with eggs and bacon. You are simply not going to believe how easy these are to make. You’ll be a hero when you make these for your Sunday brunch.

A side note on the bacon: We tried Tommy Moloney’s Back Bacon with our brunch and it was delicious! It’s a bit like a thinly sliced pork loin with beautiful trimmings of fat. We got it at our local supermarket, so it should be relatively easy to find. If you can’t find it and would like to try it, simply use the link to order online.

IMG_0046Cream Biscuits
Adapted from James Beard’s American Cookery, and as blogged on

– 3 tablespoons melted butter
– 2 cups all-purpose flour, plus more for dusting the surface
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1 tablespoon sugar (optional)
– 1 1/2 cups heavy cream

Preheat the oven to 425°F. Line a baking sheet with parchment paper. Melt butter in a small pot or microwave dish, and set aside. Sift two cups flour, the baking powder, salt and (if using) sugar into a large bowl. Fold in 1 1/4 cups cream. If the dough is not soft or easily handled, fold in the remaining 1/4 cup cream, little by little.

Turn dough onto a floured surface, mound it into a ball and, using your hands, press it to a thickness of about 3/4 inch. Cut into rounds, 2 1/2 inches in diameter. Gather dough scraps and continue to make rounds. Dip the top of each round in melted butter and arrange on the baking sheet. Bake until golden, 12 to 15 minutes. Serve immediately, or freeze for future use. [Biscuits can be baked straight from the freezer, and additional few minutes baking time will be needed, usually around 3 to 5.]