Sunday, June 2, 2013

Double Corn, Quinoa & Cheddar Muffins (Gluten-Free)



Makes 12 muffins
Recipe by boulangere from Food52.com
Husband-Tested in Alice’s Kitchen

Until now, I’ve always used my grandmother’s fabulous cornbread recipe, but because it’s made with white flour and bacon grease, I didn’t make it often. Well, I’ve found my new favorite cornbread recipe and it’s even gluten-free!  Roasting the corn only takes about 15 minutes and after that, it’s just a matter of mixing everything together before baking.  These muffins are flavored with roasted corn, sharp cheddar cheese and scallions.  Yum!  You'll find all the ingredients at our local community-owned grocery store, Lost River Market & Deli.

1½ cups stone-ground cornmeal (I used Bob’s Red Mill.)
½ cup quinoa flour
2 teaspoons sea or kosher salt
½ teaspoon black pepper
1 teaspoon baking powder
½ teaspoon baking soda
1 cup buttermilk
2 large eggs
4 ounces butter, melted (½ cup)
1 cup corn kernels, roasted*  (See Notes)
1 cup shredded sharp cheddar cheese
1/2 cup scallions, 1/4-inch dice, greens only

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.
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 the corn to cool while mixing batter.
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.
Use an ice cream scoop to fill each muffin cup to the top. Bake until perfectly risen and golden brown, about 12-15 minutes. (My oven is hinky and so it took 20 minutes before the muffins were a lovely golden brown.)  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.

*Notes:
Fresh, frozen or canned corn can be used. If using canned corn, be sure to rinse and drain it before roasting.  Alternatively, husk a fresh ear of corn and roast it on the grill, then strip the kernels and toss them into your batter.
Here the Double Corn, Quinoa & Cheddar Muffins are served with
Fried Bluegill Fillets, Broccoli Salad and a potato dish.

2 comments:

Anonymous said...

Alice, does Spring Mill still produce corn meal? I have used that for years, am running low on the last bag in my stash in northern Illinois. But it makes a fine cornbread if it's still available and you're in the par

Alice said...

Yes, I believe Spring Mill still grinds and sells corn meal. There are other sources here as well (Lost River Market & Deli, Orange County HomeGrown Farmers Markets, and Beck's Mill)

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