I've made these countless times, and they're always a hit. They're from The Santa Fe School of Cooking Cookbook, a really fantastic book (the fall vegetable stew on page 56 is a regular in my rotation). We actually just made these over the weekend, along with a pot of Four Chile Chili (another recipe I highly recommend, by the way), and took dinner over to our friends with a newborn. The chili was well-received, but these muffins were what they couldn't stop talking about.
Blue Corn Muffins with Chile and Cheese
from The Sante Fe School of Cooking Cookbook
1/2 cup softened butter
1/2 cup sugar
5 large eggs
1/2 cup buttermilk (milk may be substituted)
1 cup all-purpose flour
1 cup blue cornmeal
2 teaspoons baking power
1 teaspoon salt
1 cup fresh or frozen corn kernels
1 cup grated Monterey Jack cheese
3/4 cup roasted, peeled, diced green chile
1. Preheat oven to 375 degrees. Grease muffin tins well or insert paper liners.*
2. In the bowl of an electric mixer, cream together the butter and sugar until smooth.
3. In another bowl, mix together the dry ingredients. Add the dry ingredients to the butter and sugar.
4. In a separate bowl, whisk together the eggs and buttermilk. Slowly mix wet ingredients into the dry ingredients.
5. Stir in the corn, cheese, chiles and mix well. Spoon the batter into muffin tins. Bake about 25 minutes, until just firm. Serve warm with butter.
(Make ahead of time if it helps - these reheat wonderfully. Yields 6 extra-large muffins, 12 large muffins, or 18 small muffins)
*I'm addicted to my extra-large red silicone muffin "pan," so I skip greasing/lining, and then rejoice when my jumbo-size hot muffins pop right out of the mold when they're done.