Double Corn, Quinoa & Cheddar Muffins

By • June 15, 2011 • 66 Comments



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.
Jump to Comments (66)

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

Comments (66) Questions (1)

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2 months ago hookmountaingrowers

Would you suggesting using a medium or coarse grain cornmeal? And any other substitution ideas for the buttermilk? Regular yogurt OK or even whole milk? Thanks, going to make this recipe this weekend!

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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!

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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!

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5 months 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

almost 2 years 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.

Me

almost 2 years 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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almost 2 years ago gingerroot

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

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almost 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Thank you kindly, Gingerroot.

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almost 2 years ago krusher

Brilliant enlightened choice.

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almost 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Too kind!

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almost 2 years ago dymnyno

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

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almost 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Thank you so much, my Napa Valley friend!

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almost 2 years 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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almost 2 years 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.

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almost 2 years 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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almost 2 years ago em-i-lis

Emily is a trusted source on General Cooking.

huge congrats, b!!!!

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almost 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Thank you, Em!

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almost 2 years 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.

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almost 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

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

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almost 2 years 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.

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almost 2 years 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

almost 2 years ago wssmom

Yipee!!!

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almost 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Thank you!

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almost 2 years ago sexyLAMBCHOPx

yeah!

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almost 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Thanks, and enjoy your wonderful party!

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almost 2 years ago Panfusine

Well deserved win Boulangere! Congratulations!

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almost 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Thank you so much!

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almost 2 years ago EmilyC

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

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almost 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

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

Buddhacat

almost 2 years ago SKK

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

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almost 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Thank you, SKK. I was extremely surprised.

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almost 2 years 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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almost 2 years ago aargersi

Abbie is a trusted source on General Cooking.

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

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almost 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Long live the heat! Thanks, ladies!

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almost 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

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

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almost 2 years 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.

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almost 2 years ago inpatskitchen

Congrats on the Wildcard win! Very well deserved!

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almost 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

What a surprise! Thank you, Pat.

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about 3 years ago amyhrnciar

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

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about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

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

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about 3 years ago susan g

I am so impressed with your willingness to jump into GF baking! You're really inspired.

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about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Have you found it interesting also? As I mentioned somewhere, gluten-free baking was a huge blind spot for me, I am ashamed to say. So I was very grateful for the nudge of the contest to do some exploration and experimenting. It was kind of a logical next step because I love grains quite a lot, so from grains to their flours . . . well, I imagine you get my drift. Nonetheless, I learned a lot. It was such a joy to produce attractive foods that people I know and love can not only consume, but also enjoy. This has added another branch to my overall perception of baking in general. I'll likely never stop thinking about how foods can be adapted to gluten-free cousins and make people happy. How did you find the experience?

Buddhacat

about 3 years ago SKK

These sound wonderful.

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about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I really like the rustic texture. Great for dipping into soups, stews, chilis . . .

Buddhacat

about 3 years ago SKK

Boulangere, I think these would make great hors d'oeuvres, made smaller of course. Maybe dipped in salsa or red pepper jam? What do you think?

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about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

The batter is stiff enough that you could scoop them with a very small ice cream disher and drop them right on a sheet pan. I am sure they would hold their shape perfectly. I think you're brilliant.

Buddhacat

about 3 years ago SKK

Boulangere, you are so encouraging!

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

It's your wonderful idea.

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about 3 years ago inpatskitchen

I love savory cornbreads...this sounds fantastic!!

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about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Thank you! If you give them a go, please let me know how you like them.

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about 3 years ago drbabs

Barbara is a trusted source on General Cooking.

This sounds fabulous. Love the idea of having these with chili or gumbo. Or how about red beans and rice?

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about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Chili, gumbo, oh yes indeed. Red beans and rice, now we're talking one of my favorite combinations on earth. We're serving these tomorrow with sort of a variation thereon: sort of a stew of pinto beans with roasted corn and roasted tomatoes, lots of onion and garlic, over cilantro-lime rice with a fresh cilantro pesto over the top. When we talk rice and beans, the possibilities and flavor profiles are so abundant!

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Red beans and rice are delicious and I can't wait for Boulangere to post the recipe for stew with pinto beans and corn. Yum!!!

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about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Bless your sweet cooking soul! I'll post it tomorrow. If it's good. Think grilled stripped corncobs and stock made from them. . . .

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about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Just posted the stew recipe.

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about 3 years ago TiggyBee

These sound amazing! I hope to make them as soon as *throat clearing* my little friends are gone and I re-stock the pantry! : )

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about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Oh, I feel your pain. I can't begin to describe the nightmare of cleaning out my father's (now my) garage 3 summers ago. I would quite literally have to stop and sob periodically. Last night's thread was a riot, and I hope some of it was a help to you. How are you doing on that cat? I remember a few years ago when I was still in CA, most houses had wood-burning stoves in one room or another. Friends of mine kept lamenting that they were finding mousie calling cards around the kitchen, and were sure they were coming in on firewood. I smugly said, well if you had a cat . . . .I've had cats for a thousand years and never seen a trace of . . . . . THE VERY NEXT MORNING I awoke and stumbled out to the the kitchen to start coffee, then into the livingroom to awaken the fire, and what to my wondering eyes should appear, but a dead mouse ceremoniously left on top of a log by a cat wanting me to know how diligent he/she had been during the night when we were all sleeping like layabouts. My sister had the same problem in her garage pantry, and when all was clean, sterilized and restocked, went and adopted a cat. No pressure . . . . Is food52 a great place, or what?

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about 3 years ago TiggyBee

boulangere, just now seeing your reply here and thanks so much! Will send you a message so I don't clog your thread. Also, I'm lovin' the headnote!! Funny!!

Me

about 3 years ago wssmom

Yes, with chili, awesomeness!!!!

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about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

You are such a hoot! How is that sweet goat doing these days?

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about 3 years ago wssmom

She's still loving life!

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about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Good to know. I smile every time her photo pops up.

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about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Yum... These sound good. I'm a big fan of not sweet cornbread/muffins. I bet they'd also be delicious with a big bowl of gumbo.

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about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Gumbo, oh yeah! I'm with you on the sweetness issue. Give me savory any day.

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about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

We're serving it with a roasted corn and pinto stew, which I'll try to get posted also. Chili certainly works, too!

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Mmmm... would love one with a big bowl of chili. Delicious!!