Double Corn, Quinoa & Cheddar Muffins

By • June 15, 2011 • 65 Comments


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Author Notes: In keeping with both the contest theme, gluten-free baking, and corn's south-of-the border connection, I decided to add quinoa to the mix. Some roasted corn, sharp cheddar, and finally scallions, deepen the layers of flavor.

A note about corn. If using it off the cob, be sure to strip as much of the silk as possible before grilling. Then, after you've stripped the kernels from the cob, sift them through your fingers and remove any remaining strands of silk. If any make their way into your muffins, they bear a striking resemblance to dark brown hair (see photo 2). I trust you get my drift.
boulangere

Food52 Review: WHO: boulangere is a chef, culinary instructor, and caterer living in Montana.
WHAT: Not your average corn muffin.
HOW: You quickly roast the corn, and then dump, stir, and bake.
WHY WE LOVE IT: The combination of cornmeal and quinoa flour give these muffins a wonderful texture; the fact that they're gluten-free is a bonus. We love the cheese and scallion ratio -- and the fact that these can be enjoyed any time of the year (when fresh corn's not in season, you can skip it, or consider other mix-ins, like roasted winter squash).
A&M

Makes 12 muffins

  • 1 1/2 cup stone-ground cornmeal
  • 1/2 cup quinoa flour
  • 2 teaspoons sea or kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 2 large eggs
  • 4 ounces butter, melted
  • 1 cup corn kernels, roasted
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup scallions, 1/4-inch dice, greens only
  1. Preheat the oven to 375 degrees. Fill a 12-cup muffin tin with liners. Spray the top with pan spray so that the muffins don't stick to it as they rise.
  2. Line a sheet pan with parchment. Spread a cup of thawed frozen corn kernels on it. Roast in oven until nicely browned, about 15 minutes. Remove from oven and allow to cool while mixing batter. Alternatively, husk a fresh ear of corn and roast it on the grill, then strip the kernels and toss them into your batter.
  3. Sift the dry ingredients together into a mixing bowl. Add the eggs, buttermilk, and melted butter. With a wooden spoon or a spatula, stir only until the dry ingredients are moistened. Add the corn, cheese, and scallions and stir to blend.
  4. Use an ice cream scoop to fill each muffin cup to the top. Bake until perfectly risen and golden brown, about 12-15 minutes. Remove from oven and allow cool for a few minutes. If you find that they are still a bit crumbly, don't worry -- they'll firm up as they cool.

Tags: cheddar, cornmeal, gluten-free, muffins, roast

Comments (65) Questions (1)

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over 1 year ago Zensister

These are really good! Since I have a milk allergy (which fortunately seems to be cow specific), I used goat cheddar in place of the regular and cultured coconut milk, which is my usual stand in for buttermilk. Good flavor, great texture without a ton of substitutions and gum binders!

Dscn2212

over 1 year ago boulangere

Cynthia is a trusted source on Bread/Baking.

Wow, I envy you access to goat cheddar, as it sounds wonderful. Your adaptations are great, and I'm so glad you enjoyed the muffins - thank you very much!

Massage_straight_up_crop

5 days ago Rissako

A chef friend of mine substitutes goat yogurt for buttermilk in his cornbread recipe, and it's seriously the best I've ever had. Just thought I'd mention that in case you wanted to experiment further along the goat dairy product lines!

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Boulangere! For some reason I thought I had congratulated you on these, but I think it was one of those things that only got as far as happening in my mind, and didn't quite make it into actual existence. So, belatedly, a huge congratulations on this win! These are totally awesome.

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over 1 year ago TheWimpyVegetarian

I'm just seeing this, B. I don't know how I missed it, except I was still traveling when you got this well-deserved Wildcard Win. I love, love, love this recipe!!

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over 1 year ago gingerroot

Congratulations on a well deserved wild card pick!! I can't wait to make these.

Dscn2212

over 1 year ago boulangere

Cynthia is a trusted source on Bread/Baking.

Thank you kindly, Gingerroot.

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over 1 year ago krusher

Brilliant enlightened choice.

Dscn2212

over 1 year ago boulangere

Cynthia is a trusted source on Bread/Baking.

Too kind!

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over 1 year ago dymnyno

Congratulations on a great deserving win! They look delicious and beautiful.

Dscn2212

over 1 year ago boulangere

Cynthia is a trusted source on Bread/Baking.

Thank you so much, my Napa Valley friend!

Dscn2212

over 1 year ago boulangere

Cynthia is a trusted source on Bread/Baking.

Dear Food52,

What surprise to learn about this on Twitter this morning as I was making a quick scan prior to rushing out the back door late for work on my day OFF (can late and day off inhabit the same sentence?). While driving assertively, I multi-tasked by doing so with my fingers crossed that the fumes in the tank would get me all the way there because yesterday I was so exhausted driving home that I couldn't stand the idea of stopping for gas. Instead, I drove straight home and had to take a nap before I could face the idea of making a sandwich for dinner before falling back into bed. I digress. While wishing and hoping my way along this morning, a quiet smile took the edge off the usual anxiety. Thank you so much.

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over 1 year ago susan g

Always happy to find creativity in GF baking. They look perfect for Thanksgiving, but I'll have to make them much sooner than that.

Dscn2212

over 1 year ago boulangere

Cynthia is a trusted source on Bread/Baking.

I hope you enjoy them, Susan. When I teach GF classes, I leave the GF designation out of recipe titles. I hope that not only will those who require a GF diet be content, but that they don't end up cooking/baking for one because the food tastes so good and doesn't bear an obvious GF label that the entire family will also be happy...enjoying good food together.

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over 1 year ago em-i-lis

Emily is a trusted source on General Cooking.

huge congrats, b!!!!

Dscn2212

over 1 year ago boulangere

Cynthia is a trusted source on Bread/Baking.

Thank you, Em!

Gator_cake

over 1 year ago hardlikearmour

hardlikearmour is a trusted home cook.

Congratulations B! I was just thinking about trying out the new CI vegetarian chili recipe, and know I know what to make to go with it.

Dscn2212

over 1 year ago boulangere

Cynthia is a trusted source on Bread/Baking.

Thank you! Oh, I love vegetarian chili. Congratulations on being a lovely lettuce finalist!

Chris_in_oslo

over 1 year ago Greenstuff

Chris is a trusted source on General Cooking

These are so interesting. With a flock of gluten-free friends, the numbers of flours I'm accumulating seemed exhaustive, but I haven't tried quinoa yet! I'm going to try that small scoop onto the baking sheet that you and SKK posted about last year.

Dscn2212

over 1 year ago boulangere

Cynthia is a trusted source on Bread/Baking.

Oh, the scoops work like a charm. The various flours can be a little overwhelming, but as you get used to working with them, you'll get a good feel for what each bring to the, so to speak, party.

Me

over 1 year ago wssmom

Yipee!!!

Dscn2212

over 1 year ago boulangere

Cynthia is a trusted source on Bread/Baking.

Thank you!

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over 1 year ago sexyLAMBCHOPx

yeah!

Dscn2212

over 1 year ago boulangere

Cynthia is a trusted source on Bread/Baking.

Thanks, and enjoy your wonderful party!

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over 1 year ago Panfusine

Well deserved win Boulangere! Congratulations!

Dscn2212

over 1 year ago boulangere

Cynthia is a trusted source on Bread/Baking.

Thank you so much!

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over 1 year ago EmilyC

Congrats on your WC win! These look wonderful -- so glad to see it highlighted!

Dscn2212

over 1 year ago boulangere

Cynthia is a trusted source on Bread/Baking.

Thank you, Emily, and congratulations on your gorgeous Lettuce creation being a finalist!

Buddhacat

over 1 year ago SKK

So happy this wonderful recipe is highlighted! Well deserved win!

Dscn2212

over 1 year ago boulangere

Cynthia is a trusted source on Bread/Baking.

Thank you, SKK. I was extremely surprised.

Jampro

over 1 year ago Bevi

Congrats, B! A well deserved win. I made this recipe, loved it, and made it again. And it rocks with jalapenos!

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over 1 year ago aargersi

Abbie is a trusted source on General Cooking.

Oh yes to the jalapeno addition! Congrats B!!!

Dscn2212

over 1 year ago boulangere

Cynthia is a trusted source on Bread/Baking.

Long live the heat! Thanks, ladies!

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over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

Congratulations B, so happy for you and a very well deserved wild card win!!

Dscn2212

over 1 year ago boulangere

Cynthia is a trusted source on Bread/Baking.

Thank you! I just learned about it on twitter. Lovely way to start a day off when I have to go in to work.

Dscn3274

over 1 year ago inpatskitchen

Congrats on the Wildcard win! Very well deserved!

Dscn2212

over 1 year ago boulangere

Cynthia is a trusted source on Bread/Baking.

What a surprise! Thank you, Pat.

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over 2 years ago amyhrnciar

sounds amazing... i also love savory cornbread... might try a few with jalapeno in the batter!

Dscn2212

over 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Jalapenos would be great! Let me know how they turn out for you.