Oct 19, 2019 Last Updated 6:31 AM, Nov 9, 2017

Purple Corn and Hominy Cornbread Muffin

Andean Purple Cornbread Muffins with Hominy from Ana Arvelo.

An interesting corn muffin made with Andean purple cornmeal by Ana Arvelo in Chicago, Illinois.

Yield: 8 1/2 dozen mini muffins

  • 9 oz/255 g all-purpose flour
  • 9 oz/255 g cake flour
  • 18 oz/510 g Andean purple cornmeal
  • 9 oz/255 g granulated sugar
  • 1.5 oz/42 g baking powder
  • 0.37 oz/10.5 salt
  • 3/8 tsp mixture of onion and garlic powder (1:1 ratio)
  • 36 oz/1020 g whole milk
  • 4 large eggs
  • 31 oz/879 g white hominy, cooked and chopped
  • 6 oz/170 g unsalted butter, melted

In mixing bowl, combine all dry ingredients. On low speed add milk and eggs. Add chopped hominy. Mix 4-6 minutes on low speed. Scrape as needed. Add butter and mix until just combined. DO NOT OVER MIX! Bake at 325°F for 15-17 minutes.

Click here to read more about this and related recipes in the article "Material Handling: A Course in Bread."

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