Green Chile Corn Muffins - SantaFe.com
muffins

Green Chile Corn Muffins

Makes 12 muffins

  • 1/3 cup butter
  • 2 eggs
  • 1 cup all-purpose flour
  • 1 cup stone-ground yellow cornmeal
  • 4 teaspoons baking powder
  • 3 tablespoons ground dried mild Chimayó red chile or other New Mexican red chile
  • 1 cup milk
  • 1 tablespoon molasses
  • 2 teaspoons finely minced orange zest
  • 1 tablespoon minced fresh marjoram
  • 2 New Mexican green chiles, roasted , seeded, and chopped

Melt butter and lightly beat eggs. Sift together the flour, cornmeal, baking powder, and chile. Mix together the milk, melted butter, eggs, molasses, and fold into the sifted dry mixture. Then add orange zest and fold in the marjoram and chiles. Let batter sit for 30 minutes. Preheat oven to 400° F. Pour batter into a buttered 12-muffin pan and bake for 12 to 15 minutes, until firm.

© 1989 by Mark Miller from the Coyote Café Cookbook, Ten Speed Press

This article was posted by Cheryl Fallstead

Please Share!

Delicious Vanilla: It’s Anything but “Vanilla” | Heating It Up
Natillas - a pudding dessert featuring vanilla

To cool down on a recent hot summer day, I added some vanilla bean paste to store-bought vanilla ice cream, bumping up the base flavor even more. It got me thinking about this Indigenous ingredient of Mesoamerica. The Totonac people of what is now the Veracruz area of Mexico are credited with growing it first. After the Aztecs conquered the Totonacan empire, at least from the 15th century forward, they added vanilla to their drinking chocolatl. The later Spanish conquest … Read More

Pecan Biscochito Ice Cream Recipe | Heating It Up
Pecan Biscochito Ice Cream

I served participants in my food writing workshops at the Santa Fe Literary Festival a couple of New Mexico’s best-loved desserts, biscochitos and creamy natillas custard. The next day, I interviewed the founder of Legacy Pecans in Las Cruces, Heather Salopek. I started musing about a mash-up of those flavors. That reminded me of a custardy ice cream with mix-ins of our state cookie and the Southern New Mexican pecan crop that I had written about a decade ago. The … Read More

Delicious Quesadillas: Say “Cheese!”
Quesadilla made with a flour tortilla stuffed with green chile, and a blend of Jack & Cheddar cheeses.

Standing at my stove, whipping up a quesadilla, gave me just enough time to think about this oh-so-perfect food. It’s good for a snack, light lunch, or cocktail nibble, loved by adults and kids alike. Heck, throw some scrambled eggs into the mix of melty cheese and warm tortilla and you’ve made breakfast. Beyond the cheese — the queso — in the “dilla,” so to speak, everything’s negotiable. The earliest Mexican quesadillas were generally an uncooked corn tortilla filled with … Read More

Featured Businesses