Saturday, February 25, 2012

Corn muffins from Rancho de La Osa

Rancho de La Osa Corn Muffins

So many recipes came to us for Tastes & Treasures cookbook that are meant for large crowds. This one makes 4 dozen and I am sure Rancho de La Osa Resort goes through them quickly. The Historical League has toured their kitchen and everything is made from scratch. You can cut this recipe in 1/2 for more “normal” family sizes.

2 cups chilled unsalted butter, cut into pieces

2 cups sugar

20 large eggs

2 cups buttermilk

4 cups all-purpose white flour

4 cups cornmeal

4 teaspoons salt

8 teaspoons baking powder

4 cups grated Jack cheese

4 cups grated Cheddar cheese

4 cups sour cream

1/2 cup finely diced jalapenos

1/2 cup crumbled bacon, optional

Add butter and sugar in a large mixing bowl. Use a mixer and beat until smooth. In a separate bowl, whisk together eggs and buttermilk. Set aside. Alternating, add buttermilk mixture and remaining dry ingredients to creamed butter ixture. When well mixed, slowly stir in Jack and Cheddar cheese, sour cream, jalapenos and bacon. Mix well.

Heat ove to 375 degrees. Heavily grease muffin tins. Spoon about 1/3 cup batter into tins. Bake about 25 minutes or until firm.

Makes about 4 dozen.