Make Ahead

Double Corn, Quinoa & Cheddar Muffins

June 15, 2011
1
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
Ingredients
  • 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
Directions
  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
    boulangere
  • Zensister
    Zensister
  • fiveandspice
    fiveandspice
  • TheWimpyVegetarian
    TheWimpyVegetarian
  • gingerroot
    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
Yipee!!!
 
boulangere September 27, 2012
Thank you!
 
sexyLAMBCHOPx September 27, 2012
yeah!
 
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.
 
Bevi September 27, 2012
Congrats, B! A well deserved win. I made this recipe, loved it, and made it again. And it rocks with jalapenos!
 
aargersi September 27, 2012
Oh yes to the jalapeno addition! Congrats B!!!
 
boulangere September 27, 2012
Long live the heat! Thanks, ladies!
 
inpatskitchen September 27, 2012
Congrats on the Wildcard win! Very well deserved!
 
boulangere September 27, 2012
What a surprise! Thank you, Pat.
 
amyhrnciar August 16, 2011
sounds amazing... i also love savory cornbread... might try a few with jalapeno in the batter!
 
boulangere August 16, 2011
Jalapenos would be great! Let me know how they turn out for you.
 
susan G. June 17, 2011
I am so impressed with your willingness to jump into GF baking! You're really inspired.
 
boulangere June 17, 2011
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?
 
SKK June 16, 2011
These sound wonderful.
 
boulangere June 16, 2011
I really like the rustic texture. Great for dipping into soups, stews, chilis . . .
 
SKK June 16, 2011
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?
 
boulangere June 16, 2011
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.
 
SKK June 16, 2011
Boulangere, you are so encouraging!
 
boulangere June 19, 2011
It's your wonderful idea.
 
inpatskitchen June 16, 2011
I love savory cornbreads...this sounds fantastic!!
 
boulangere June 16, 2011
Thank you! If you give them a go, please let me know how you like them.
 
drbabs June 15, 2011
This sounds fabulous. Love the idea of having these with chili or gumbo. Or how about red beans and rice?
 
boulangere June 15, 2011
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!
 
boulangere June 15, 2011
Bless your sweet cooking soul! I'll post it tomorrow. If it's good. Think grilled stripped corncobs and stock made from them. . . .
 
boulangere June 19, 2011
Just posted the stew recipe.
 
TiggyBee June 15, 2011
These sound amazing! I hope to make them as soon as *throat clearing* my little friends are gone and I re-stock the pantry! : )
 
boulangere June 15, 2011
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?
 
TiggyBee June 16, 2011
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!!
 
wssmom June 15, 2011
Yes, with chili, awesomeness!!!!
 
boulangere June 15, 2011
You are such a hoot! How is that sweet goat doing these days?
 
wssmom June 15, 2011
She's still loving life!
 
boulangere June 15, 2011
Good to know. I smile every time her photo pops up.
 
hardlikearmour June 15, 2011
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.
 
boulangere June 15, 2011
Gumbo, oh yeah! I'm with you on the sweetness issue. Give me savory any day.
 
boulangere June 15, 2011
We're serving it with a roasted corn and pinto stew, which I'll try to get posted also. Chili certainly works, too!