Stephan Pyles’ Blue Corn Muffins

I got the recipe. These are a little different from the Corn Muffins I made, but is what got me started on my Corn Muffin Kick! They are for blue corn skillet stars from Stephan Pyles New Tastes from Texas,

Absolutely delicious!

1 Stick of unsalted Butter

8 Tablespoons of shortening

4 serranos, seeded and minced

3 garlic cloves, minced

1 Cup of Flour

1 ¼ Cup of Blue Cornmeal

2 Tablespoons of Sugar

1 Teaspoon of Baking Powder

1 ½ teaspoon of Salt

3 Eggs

1 ¼ Cup of Milk

3 Tablespoons of chopped fresh cilantro

Olive Oil for brushing

Pre Heat oven 400

Place a well seasoned cast iron star mold in the oven to warm for at least 5 minutes.  (a cast-iron skillet or muffin pan will work as well) Gently melt the butter and shortening in a small saucepan over low heat. Add the serranos and garlic, and sauté for 10 minutes. Sift together the flour, cornmeal, sugar, baking powder, and salt in a large bowl.  Beat the eggs lightly in a medium bowl.  Add the Serrano mixture and stir in the milk. Pour the liquid ingredients into the dry ingredients; beat just until smooth.  Add the cilantro. Remove the cast –iron cornbread mold from the oven and brush generously with the oil. Reheat the mold for about 2 minutes, then fill with the batter.

Bake in the center of the oven for 20 to 25 minutes or until the cornbread is lightly browned but still blue and springy to the touch.

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