Blue Corn Muffins
Two summers ago, I took my two best girlfriends to Austin for a much-needed vacation. We were all in the middle of grad school: Esther for chiropractic, Emma for physician assistant, and me for agronomy. Two doctors and a farmer is an odd group, but we sure fit together well.
I drew on my college experiences at Baylor as a road map. Waco is great town, but with Austin 101 miles south, we found ourselves driving south quite frequently…if only to catch a good football game. (Sorry, Bears, I know you’re better these days. Sic ‘em!)
I had a few things on the agenda: the Texas BBQ trail, Whole Foods headquarters, honky tonking and frozen margaritas. Oh, and cowboys. Lots of ‘em. In tight Wranglers.
We hit the ground running. Straight off the plane we went to Iron Works BBQ for dinosaur ribs. Without even time for a nap, I was planning our night dancing at The Broken Spoke. If any of you have ever been there, try to imagine how to explain to two Californians that while The Broken Spoke is a honky tonk with Willie Nelson and George Strait as one-time regulars, there is no line dancing. Ever. Line dancing is simply not permitted. It ain’t that kind of place. It’s the kind of place you eat chicken fried steak, sip Lone Star or Shiner, and wait for cowboys to politely ask you to two-step. I like to think Emma and Esther were blown away by Texan men: they look you straight in the eye, compliment you honestly, lead you to the dance floor by hand with their other hand gently touching the small of your back, and return you to your seat (complete with a chair pull-out). Ah, gentlemen. The likes of which we rarely see in California. Sorry, boys.
After a raucous dancing spree that included no less than 3 marriage proposals, we called it a night. I could hardly believe we were just on a plane from California that morning, and yet we had so effortlessly slipped into the scenery and good times in Texas. It was as if I never left.
Bright eyed and bushy tailed, I popped out of bed the next morning with Whole Foods on my mind. I force-fed Esther and Emma gingerbread pancakes and migas at Magnolia Cafe to quell their hangovers (Kerbey Lane, you have the other half of my heart and you know it). I purposefully packed light in preparation for all the goodies I would be buying in Texas: Hatch green chiles, Herdez brand tomatillo salsa, dried chile pequins, Anniversary Shiner beers, pecans in their shell, and Texas-grown blue cornmeal.
I’ll have to save the rest of the trip for another day. Besides, I’ve already made Esther and Emma sweat enough as it is. They were worried I was going to tell y’all that within 15 minutes of walking into The Broken Spoke, I had them doing the Cotton Eyed Joe, complete with kicks and the obligatory shout “Bullsh*t!” Oops. But then to get back at me, they would tell you that a 48-year old man named Chandler offered me 5 acres and 4 horses if I would marry him. No, thanks, sir.
Of course you may subsitute regular yellow or white cornmeal in this recipe. Just make sure it’s stone-ground.
I like these for breakfast with a couple of fried eggs. They’re also delicious with 3 tablespoons of shredded cheddar and 2 tablespoons chopped pickled jalapenos stirred in before baking.
- ½ cup stone-ground cornmeal
- ⅓ cup flour
- 2 tablespoons sugar
- ¾ teaspoon baking powder
- ⅛ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- ½ cup buttermilk
- 1½ tablespoons melted butter
- Preheat the oven to 400. Grease 6 muffin cups or line a muffin pan with paper liners.
- In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt.
- In a small bowl, whisk together the egg, buttermilk and melted butter.
- Combine the wet ingredients with the dry ingredients, let set for a minute before scooping it into muffin cups and baking for 12-15 minutes. The muffins are done when a toothpick inserted comes out clean. Serve immediately with extra butter, they dry-out as they cool.
You’re so funny! Love this story and these muffins!
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I could stuff my bra with these muffins.
WHAT? I COULD.
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Kiran @ KiranTarun.com Reply:
October 20th, 2011 at 2:35 pm
Oh Bev!! You are so hilarious
Christina,
Love the story and those muffins, holy yum!
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It sounds like an awesome trip! These muffins sound delicious and a real Southern treat, love the pic!
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They look good. I am now curious to taste them.
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I have long felt that cornmeal is best suited to muffins, or any other single serving sized item really (rather than, say, a cake). I cannot explain this. Cornmeal cake = disappointment. Cornmeal muffin = AWESOME.
Obviously, I’m going to have to give these a try…
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oh magnolia. the best EVER! next time i visit my sister there we’re going to do both kerbey lane and magnolia and ain’t nobody gonna stop us
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Sounds like an amazing trip and the perfect break from school!
Love these muffins, something about blue corn makes them more appealing!
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Yummy! My kind of baking recipe, nice and simple…less chance for error.
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What a fun trip!! Count me in next time!
LOL Just don’t tell Eric!! haha
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Your story had me laughing out loud! I’d love to visit the south some day. You’ve got some great recipes on here, too. I’ll be back…
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Fun story and obviously you ladies captured the hearts of a few men that night too!
Love corn muffins and these sounds yummy! Perfect for this time of year.
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Ahh cowboys. Good times. I’m thinking I want to take a girls trip to Texas just for the memories! How fun!
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Oh goodness, these look AMAZING. I’ve never used cornmeal…and now I’m inspired!
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I’ve been seeing blue corn a lot of places lately! I had only heard of blue corn chips though, I love the idea of muffins. It’s so unique and they make me want a bowl of chili!
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I have a definite “thing” for corn muffins. Not sure what it is about them constitutes a craving, but it’s a real thing. In fact, I think I have a craving now…
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I think I may have to go to Texas to get some blue stone ground corn meal. These muffins sound like a wonderful breakfast.
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they sound delicious & I love the unusual colour
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Christina, I’m still grinning at your latest adventure… here’s to Shiner Bock, cowboys who know how to treat a lady, and homegrown ingredients.
VERY entertaining post and a great recipe, too!
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I love the flavor and texture of blue corn meal. Your muffin look delicious
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I love your writing – you are really talented
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I love your summer with the girls, how fun!! Oh kerbey lane how I love thee, lol..
tasty muffins!!
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3 proposals? what a night
I have been looking for blue cornmeal EVERYWHERE!!! Love the color of these – it’s such a fun twist.
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