Baking with Norma: Blue Corn Muffins
Live event recording:
The Museum of Indian Arts & Culture is excited to present a horno cooking demonstration with Norma Naranjo streamed via Zoom at 4 p.m. MST on Sunday, December 20. This free event is part of the New Mexico Traditions programming from the New Mexico Department of Cultural Affairs.
Naranjo, a member of Ohkay Owingeh, one of six Tewa villages in northern New Mexico, is the owner of The Feasting Place, which offers traditional horno cooking and baking classes out of her home. Her hands-on classes include instructions on baking bread, pies, and cookies, as well as preparing traditional dishes in the horno. She and her husband, Hutch, are farmers and ranchers; they farm chico corn, blue corn, chile, and many other vegetables that are used in their traditional recipes.
Naranjo learned how to cook and bake from her mother and grandmother, from whom she learned to master the art of baking in the horno.
This program is generously funded by the Sternberger Foundation as part of the Imagine Your Story series to engage K-12 literacy and storytelling.
Please use the hashtag #NMTraditions when sharing this recipe on social media.
Norma’s Blue Corn Muffins
1 cup blue cornmeal
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
¼ cup sugar
1 cup buttermilk
4 tablespoons vegetable oil
1 egg
¼ to ½ cup pine nuts (optional)
Mix blue cornmeal, all-purpose flour, baking soda, and salt. In a separate mixing bowl, mix eggs, add sugar, buttermilk, and vegetable oil. Add into dry ingredients and mix well. Add pine nuts and mix. Spray muffin pan and pour in mixture ¾ full. Bake at 400 degrees for 18 to 20 minutes. Enjoy with homemade preserves, honey, or butter.
Blue Corn Biscochito Recipe -- How to Make New Mexican Blue Corn Biscochitos
Hey Chile-Heads! This holiday season, we New Mexicans will definitely be baking up some of our state cookie: biscochitos. Today, I'll be showing you my Blue Corn Biscochito recipe. Blue corn is a delicacy that adds amazing flavor and pizazz to the traditional biscochito. Definitely try this recipe, you're gonna love it!
Thank you so much for watching this video! I'm so excited to teach you guys all about New Mexican and Mexican cuisine, and even to visit more New Mexican restaurants here in Albuquerque. If you have any New Mexican/Mexican dishes you would like to see me cook on this channel, or any NM restaurants you'd like to see me visit, please let me know in a comment down below! Also, subscribe so you never miss one of my recipes.
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Blue Corn Biscochito Recipe – Yields 12 dozen cookies
Ingredients:
• 1lb/2 cups lard
• 1 ½ cups sugar
• 2 eggs, slightly beaten
• 1 tsp vanilla
• brandy or white wine
• 1 tbsp anise, slightly crushed
• 3 cups unbleached flour, sifted
3 cups blue corn flour, finely ground and sifted
• 3 tsp baking powder
• 1 tsp salt
• 1 cup cinnamon sugar (1 tablespoon cinnamon mixed with 1 cup sugar)
Directions:
1. Preheat the oven to 350 degrees.
2. Cream together lard, sugar, eggs, vanilla, water/wine & anise with a hand mixer.
3. In a separate bowl, sift both flours together and add baking powder & salt. Mix with a whisk until everything is combined.
4. Gradually add dry ingredients to wet ingredients, about a cup at a time. Fully combine until a cookie dough consistency has been reached – in other words, the dough sticks together (not too crumbly or too wet). You may need to work the dough with your hands.
5. Place dough onto a well-floured surface & cut into 4 equal parts. You will need to keep the flour close by as the dough may be a little sticky.
6. Take one of the 4 parts and roll out to a ¼ inch thickness.
7. Using a cookie cutter, cut as many cookies from the dough as you can. Unused dough can be rerolled & cut again.
8. Lightly dust each cookie in cinnamon sugar on one side & gently place on a baking sheet.
9. Bake cookies in the oven for 8-10 minutes.
10. Repeat steps 6-9 with the rest of the dough.
11. Let cool for 5 minutes & enjoy fresh or store in a container for up to 2 weeks. You can also freeze them for up to 3 months. Enjoy!
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Music From this Video:
Music: Boo Boogie - Stuart Bogie
Guitar Miniature No. 1 in D major by Steven O’Brien
Creative Commons — Attribution 3.0 Unported— CC BY 3.0
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Filmed and Edited by:
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These cookies can be made every day! Delicious cornmeal cookies!
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Simple but very tasty cookies with cornmeal! Simple and quick recipe, I recommend it to everyone!
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Servings: 26-30 pieces.
Ingredients:
- 100 grams of soft butter (7 tablespoons)
- 1/4 teaspoon salt
- 100 grams of sugar (1/2 cup)
- 2 eggs
- 90 grams of yogurt (1/3 cup)
- 1/2 teaspoon vanilla extract
- 115 grams of cornmeal (2/3 cup)
- 270 grams all-purpose flour (1+ 1/2 cups)
- 1 teaspoon baking powder
Bake in preheated 350°F (180°C) oven / 15 minutes.
Bon appetit!
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Cook With Me: Bluecorn Cookies
Hey pals these are cookies I wanted to try and make because I was gifted bluecorn meal. They are yummy and SO SOFT.... I hope you like it
Making Crumbl Cookies At Home | But Better
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