No, your eyes don’t deceive you- these cornbread muffins are BLUE. More importantly, they taste wonderful: dense and baked to perfection.
My sweetheart loves cornbread and eats it all the time- breakfast, lunch, dinner, whenever. He brought home blue cornmeal (something I’d never seen before). It’s made by Bob’s Red Mill and can be found in the health food section of major grocery stores. This recipe is slightly adapted from the back of the package. I omitted pine nuts and altered the recipe to make muffins rather than traditional cornbread. I prefer blue cornbread muffins because they’re perfectly portioned and easy to grab on your way out.
My boyfriend told me these are the best cornbread muffins he’s ever had– quite the endorsement! After eating one, he said, “write that recipe down.” If you can’t find blue cornmeal or don’t want to bother, simply make this recipe with regular cornmeal. Enjoy!
Try this also: Blueberry Bran Muffin Recipe
Ease & Simple Steps to Make Cornbread Muffins
- 2 & 1/4 cup all-purpose flour
- 1 & 3/4 cup blue (or regular) cornmeal
- 1 cup of sugar
- 3/4 tsp. baking powder
- 3/4 tsp. baking soda
- 1 & 1/4 cup milk
- 3/4 cup vegetable oil
- 3 eggs
- 1/2 cup buttermilk
- 3/4 tsp. salt
- 1 & 1/2 cups kernels of corn, drained
- Preheat oven to 350°. Grease muffin pans or inserts baking cups. Yields 30 muffins.
- Whisk together milk, vegetable oil, eggs, and buttermilk in a medium bowl. Set aside.
- In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda, and salt. Stir milk mixture in with dry ingredients until just blended. With a spatula, fold in corn kernels.
- Scoop into muffin pan. Bake in preheated oven for 15 to 20 minutes (or until a toothpick inserted in the center comes out clean). Serve warm.