Best 4 Blue Corn Cornbread Muffins Recipe By Tasty Recipes

Indulge in the tantalizing world of blue corn, where flavors dance on your palate and textures delight your senses. Embark on a culinary journey with our curated collection of blue corn cornbread muffins, each a masterpiece in its own right. From the classic Southern-style cornbread to the innovative sweet cornbread with blueberries, these recipes cater to every taste and occasion. Whether you prefer a savory or sweet treat, our blue corn cornbread muffins are sure to become a staple in your kitchen. So, gather your ingredients, preheat your oven, and let's embark on this delectable adventure together.

Check out the recipes below so you can choose the best recipe for yourself!

BLUE CORN CORNBREAD MUFFINS RECIPE BY TASTY

Blue Corn Cornbread Muffins Recipe by Tasty image

An elevated take on a traditional side dish, these cornbread muffins are made with blue cornmeal and yellow corn kernels for an added touch of sweetness, texture, and color. If that's not enough, we serve these muffins with delicious herbed honey butter.

Provided by Tikeyah Whittle

Categories Dinner

Time 40m

Yield 12 servings

Number Of Ingredients 17

Ingredients

½ stick unsalted butter, softened
3 tablespoons honey
1 tablespoon dried parsley
½ teaspoon dried thyme
1 teaspoon kosher salt
nonstick cooking spray, for greasing
2 cups blue cornmeal
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons kosher salt
3 teaspoons baking soda
1 teaspoon baking soda
1 ½ cups buttermilk
4 large eggs
1 stick unsalted butter, melted
½ cup honey
1 cup frozen corn

Steps:

Make the herbed honey butter: In a medium bowl, combine the butter, honey, parsley, thyme, and salt. Using a rubber spatula, mix all the ingredients until smooth and incorporated, about 3 minutes. Scoop the butter onto a piece of plastic wrap and roll into a log, then wrap tightly. Refrigerate for at least 1 hour, or overnight.
Make the cornbread muffins: Preheat the oven to 400°F (200°C). Lightly grease a 12-cup muffin tin with nonstick spray.
In a medium bowl, mix together the cornmeal, flour, sugar, salt, baking soda, and baking powder.
In a large bowl, whisk together the buttermilk, eggs, melted butter, and honey until smooth.
Fold the dry ingredients into the buttermilk mixture until fully combined, then add the frozen corn and mix to incorporate. The batter will be lumpy.
Divide the batter between the prepared muffin cups, filling each about ¾ of the way.
Bake the muffins for 18-20 minutes, or until the tops are just slightly golden and a toothpick inserted in the center of a muffin comes out clean.
Serve the muffins warm with the herbed honey butter.
Enjoy

Nutrition Facts : Calories 172 calories, Carbohydrate 33 grams, Fat 2 grams, Fiber 0 grams, Protein 4 grams, Sugar 23 grams

PULLED PORK-STUFFED CORNBREAD MUFFINS RECIPE BY TASTY

Pulled Pork-Stuffed Cornbread Muffins Recipe by Tasty image

Here's what you need: milk, unsalted butter, honey, large eggs, all-purpose flour, yellow cornmeal, sugar, baking powder, salt, nonstick cooking spray, pulled pork, cheddar cheese, barbecue sauce, coleslaw

Provided by Alix Traeger

Categories Appetizers

Yield 6 servings

Number Of Ingredients 14

Ingredients

¾ cup milk
½ cup unsalted butter, 1 stick, melted
2 tablespoons honey
2 large eggs
1 cup all-purpose flour
1 cup yellow cornmeal
¼ cup sugar
1 tablespoon baking powder
1 teaspoon salt
nonstick cooking spray, for greasing
6 tablespoons pulled pork
6 tablespoons cheddar cheese
1 cup barbecue sauce, for serving
1 ½ cups coleslaw, for serving

Steps:

Preheat the oven to 350°F (180°C).
In a medium bowl, whisk together the milk, butter, honey, and eggs until combined.
In a separate large bowl, mix the flour, cornmeal, sugar, baking powder, and salt until combined.
Pour the wet ingredients into the dry ingredients and mix until smooth.
Grease a 6-cup muffin tin with nonstick spray. Using an ice cream scoop or measuring cup, spoon about ¼ cup (70 g) of batter into each cup.
Spoon about 1 tablespoon of pulled pork in the center of the batter.
Top the pork with another ¼ cup (70 g) of batter to cover, using a spoon to spread the batter over the pork if necessary.
Sprinkle about 1 tablespoon of cheddar cheese over each muffin.
Bake for 25 minutes, or until the tops of the muffins spring back when touched.
Remove the muffins from the tin and top with barbecue sauce and coleslaw.
Enjoy!

Nutrition Facts : Calories 617 calories, Carbohydrate 77 grams, Fat 29 grams, Fiber 2 grams, Protein 12 grams, Sugar 39 grams

BLUE CORN CORNBREAD

Blue Corn Cornbread image

Corn bread made with blue cornmeal and more of almost every ingredient you would put in regular corn bread. It is almost cakelike. This is a pot luck winner.

Provided by Bill Jezzard

Categories Bread Quick Bread Recipes Cornbread Recipes

Time 55m

Yield 16

Number Of Ingredients 8

Ingredients

1 cup blue cornmeal
1 cup all-purpose flour
5 teaspoons baking powder
¼ cup white sugar
1 pinch salt
2 eggs, beaten
1 cup milk
½ cup butter

Steps:

Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.
Mix cornmeal, flour, baking powder, sugar, and salt in a bowl. Sift 3 times.
Stir the eggs and milk into the cornmeal mixture. Place the butter in the prepared baking dish, and melt in the preheated oven. Mix hot, melted butter into the cornmeal mixture. Transfer cornmeal mixture to the prepared baking dish.
Bake on center rack in the preheated oven for 30 to 35 minutes, until the edges of the cornbread pull away from the sides of the dish, and a toothpick inserted into the center comes out clean. Let cool 10 minutes before cutting.

Nutrition Facts : Calories 141.2 calories, Carbohydrate 16.5 g, Cholesterol 39.7 mg, Fat 7.1 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 4 g, Sodium 208.4 mg, Sugar 3.9 g

BLUE CORN MUFFINS

Blue Corn Muffins image

Provided by Bobby Flay

Categories side-dish

Yield 6 muffins

Number Of Ingredients 15

Ingredients

2 ounces (1/2 stick) unsalted butter
3 tablespoons finely diced onion
1 cloves garlic, finely chopped
1/2 cup milk
2 large eggs
1/4 cup finely diced red bell pepper
1 jalapeno peppers, finely diced
1/4 cup fresh or frozen corn, thawed
1 tablespoon finely chopped cilantro leaves
3/4 cup blue cornmeal (can substitute yellow)
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon granulated sugar

Steps:

Set a rack in the middle of the oven and preheat to 400 degrees F. Grease a 6 slot muffin pan with non-stick vegetable spray.
In a small saucepan, melt the butter. Add the onions and garlic and cook until soft.
In a large mixing bowl, whisk together the milk, eggs, bell pepper, jalapeno, corn and cilantro. Whisk in the butter mixture.
In a separate bowl, stir together the cornmeal, flour, baking powder, soda, salt and sugar. Mix into the liquid mixture.
Divide the batter evenly among the muffins slots and bake for 16 minutes or until set, turning the pan once for even baking.

Tips:

Use fresh cornmeal for the best flavor. Fresh cornmeal has a more vibrant flavor than cornmeal that has been sitting on the shelf for a while.
Whisk the dry ingredients together before adding the wet ingredients. This will help to ensure that the batter is evenly mixed and that there are no lumps.
Do not overmix the batter. Overmixing can result in tough, dense muffins.
Fill the muffin cups only about 2/3 full. This will allow the muffins to rise properly and prevent them from spilling over.
Bake the muffins until a toothpick inserted into the center comes out clean. This will ensure that the muffins are cooked through.

Conclusion:

Blue corn cornbread muffins are a delicious and easy-to-make treat that can be enjoyed for breakfast, lunch, or dinner. They are a great way to use up leftover cornmeal, and they can also be made ahead of time and frozen. Whether you are looking for a quick and easy snack or a hearty meal, blue corn cornbread muffins are sure to satisfy.