Make Ahead

Double Corn, Quinoa & Cheddar Muffins

June 15, 2011
1 Ratings
Photo by James Ransom
  • Makes 12 muffins
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

Test Kitchen Notes

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). —The Editors

What You'll Need
  • 1 1/2 cups 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.

See what other Food52ers are saying.

  • boulangere
  • Zensister
  • fiveandspice
  • TheWimpyVegetarian
  • gingerroot

66 Reviews

MmmGood September 3, 2018
Way too salty. I left out the fresh corn and scallions so maybe the saltiness would not have been as noticeable with those ingredients.
boulangere May 4, 2015
@bottomupfood, I also suspect that doubling the baking soda is your problem. Baking soda in baked goods is proportional to the amount of acid present.. In this case, buttermilk. 8 ounces of any acidic ingredient is balanced by 1/2 teaspoon of baking soda in order to neutralize the acid so as to permit the baking powder to adequately leaven your biscuits. An excessive amount of baking soda, even 1/2 teaspoon, results in a heavy finish and a potentially "soapy" flavor. Bear in mind that quinoa flour is heavier than all-purpose flour; any compromise to the overall leavening will give you a more dense result.
bottomupfood May 1, 2015
I was excited to find this recipe, as I have quinoa flour I am always trying to use up, but I'm afraid that the result was not edible. :( (At least, not by people. Our chickens enjoyed the muffins.) I used blue cornmeal instead of yellow and accidentally used 1 tsp baking soda instead of 1/2 a teaspoon, but I don't know that these changes should have made such a big difference.
hardlikearmour May 3, 2015
I suspect doubling the leavener was the culprit in making them inedible. Did it have a soapy taste?
hookmountaingrowers June 22, 2014
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!
Zensister January 15, 2013
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!
boulangere January 15, 2013
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!
Rissako April 14, 2014
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!
fiveandspice November 1, 2012
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.
TheWimpyVegetarian October 25, 2012
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!!
gingerroot September 28, 2012
Congratulations on a well deserved wild card pick!! I can't wait to make these.
boulangere September 29, 2012
Thank you kindly, Gingerroot.
krusher September 28, 2012
Brilliant enlightened choice.
boulangere September 28, 2012
Too kind!
dymnyno September 27, 2012
Congratulations on a great deserving win! They look delicious and beautiful.
boulangere September 28, 2012
Thank you so much, my Napa Valley friend!
boulangere September 27, 2012
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.
susan G. September 27, 2012
Always happy to find creativity in GF baking. They look perfect for Thanksgiving, but I'll have to make them much sooner than that.
boulangere September 27, 2012
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.
em-i-lis September 27, 2012
huge congrats, b!!!!
boulangere September 27, 2012
Thank you, Em!
hardlikearmour September 27, 2012
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.
boulangere September 27, 2012
Thank you! Oh, I love vegetarian chili. Congratulations on being a lovely lettuce finalist!
Greenstuff September 27, 2012
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.
boulangere September 27, 2012
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.
wssmom September 27, 2012
boulangere September 27, 2012
Thank you!
sexyLAMBCHOPx September 27, 2012
boulangere September 27, 2012
Thanks, and enjoy your wonderful party!
Panfusine September 27, 2012
Well deserved win Boulangere! Congratulations!
boulangere September 27, 2012
Thank you so much!
EmilyC September 27, 2012
Congrats on your WC win! These look wonderful -- so glad to see it highlighted!
boulangere September 27, 2012
Thank you, Emily, and congratulations on your gorgeous Lettuce creation being a finalist!
SKK September 27, 2012
So happy this wonderful recipe is highlighted! Well deserved win!
boulangere September 27, 2012
Thank you, SKK. I was extremely surprised.