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Recipe for Blue Corn Muffins by Dawn’s Recipes

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Recipe for Blue Corn Muffins by Dawn's Recipes

We’ve outlined all the ingredients and directions for you to make the perfect Blue Corn Muffins. This dish qualifies as a Easy level recipe. The Blue Corn Muffins recipe should make enough food for 6 muffins.

You can add your own personal twist to this Blue Corn Muffins recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Blue Corn Muffins recipe.

Ingredients for Blue Corn Muffins

  • 2 ounces (1/2 stick) unsalted butter
  • 3 tablespoons finely diced onion
  • 1 cloves garlic, finely chopped
  • 1/2 cup milk
  • 2 large eggs
  • 1/4 cup finely diced red bell pepper
  • 1 jalapeno peppers, finely diced
  • 1/4 cup fresh or frozen corn, thawed
  • 1 tablespoon finely chopped cilantro leaves
  • 3/4 cup blue cornmeal (can substitute yellow)
  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon granulated sugar

Directions for Blue Corn Muffins

  1. Set a rack in the middle of the oven and preheat to 400 degrees F. Grease a 6 slot muffin pan with non-stick vegetable spray.
  2. In a small saucepan, melt the butter. Add the onions and garlic and cook until soft.
  3. In a large mixing bowl, whisk together the milk, eggs, bell pepper, jalapeno, corn and cilantro. Whisk in the butter mixture.
  4. In a separate bowl, stir together the cornmeal, flour, baking powder, soda, salt and sugar. Mix into the liquid mixture.
  5. Divide the batter evenly among the muffins slots and bake for 16 minutes or until set, turning the pan once for even baking.

Cookware for your recipe

You will find below are cookware items that could be needed for this Blue Corn Muffins recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.

  • Cooking pots
  • Frying pan
  • Steamers
  • Colander
  • Skillet
  • Knives
  • Cutting board
  • Grater
  • Saucepan
  • Stockpot
  • Spatula
  • Tongs
  • Measuring cups
  • Wooden Spoon

Categories in this Recipe

  • Easy Side Dish Recipes
  • Side Dish – A side dish, sometimes referred to as a side order, side item, or simply a side, is a food item that accompanies the entrée or main course at a meal.
  • Easy Baking
  • Cornbread – Cornbread is a quick bread made with cornmeal, associated with the cuisine of the Southern United States, with origins in Native American cuisine. Dumplings and pancakes made with finely ground cornmeal were staple foods of the Hopi people in Arizona. The Hidatsa people of the Upper Midwest called baked cornbread naktsi. Cherokee and Seneca tribes enriched the basic batter, adding chestnuts, sunflower seeds, apples or berries, and sometimes combining beans or potatoes with the cornmeal. Modern versions of cornbread are usually leavened by baking powder.
  • Cornmeal – Cornmeal is a meal (coarse flour) ground from dried corn. It is a common staple food, and is ground to coarse, medium, and fine consistencies, but not as fine as wheat flour can be. In Mexico, very finely ground cornmeal is referred to as corn flour. When fine cornmeal is made from maize that has been soaked in an alkaline solution, e.g., limewater (a process known as nixtamalization), it is called masa harina (or masa flour), which is used for making arepas, tamales and tortillas. Boiled cornmeal is called polenta in Italy and is also a traditional dish and bread substitute in Romania.
  • Grain Recipes
  • Corn Recipes
  • Jalapeno Recipes
Chef Dawn
Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies.

More Recipes

Picture of Chef Dawn

Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies Read Full Chef Bio Here .

Read more exciting recipes!

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