My friend Billy Allen gave me the blue cornmeal that became the focal point of our New Year's Day dinner. We had the requisite black-eyed peas and greens, but the Blue Corn Muffins stole the show. Billy is a great guy, down-to-earth, smart, dedicated to his family, and a model of sustainability. He and his family grow much of their own food, and he is always looking for ways to improve the crop, but not at the expense of the environment. A real conservationist, Billy has devised a number of ways to save water not only when it comes to growing plants, but also in subdivisions of the future. He grew and ground the corn meal, so that made it extra special.
Blue Corn Muffins
1 cup blue cornmeal
1/2 cup all-purpose flour or any flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt (optional)
1 tablespoon honey
1 teaspoon finely chopped jalapeno (optional)
1 egg beaten
1 cup milk
Combine liquids and slowly add to combined dry ingredients. Oil pan.
Bake at 425 F. for 15-20 minutes, until top and sides become golden brown.
This recipe will make 6 large muffins or one 8-inch square pan of cornbread.
Adapted from Gourmet Sleuth