Bake: Bradley Ogden's Blue Corn Muffins

Several months back I was wined and dined by Vegas, specifically hitting many eateries with the Harrah's portfolio. While on the trip I had a fantastic meal at Bradley Ogden, and one of the many highlights from the meal were these tiny sweet-savory blue corn muffins brought out with the bread service.

(team mascot looking for scraps)

Whenever I undergo a multi-course tasting menu, I mentally tell myself I am allowed to only TRY the bread, not eat it but TRY it. After (mildly) surviving many of these extensive dinners-- after eating, say three rolls, I definitely can't make it though all the courses, so I've learned my lesson. I am allowed to take a piece of bread and butter (or olive oil) to taste but no more than that. Unless of course, the bread is something special. For example at Guy Savoy not only did I try the tasting menu, but I also tried the bread tasting menu...aka a different bread brought out for each course. I mean HELLO, that's like two tasting menus in one. Not fair.


Anyway, we're talking Bradley Ogden here. Those mini blue corn muffins are out of this world. Slightly sweet, with loads of dill (if you don't so much care for dill, stop reading here), and kernels of fresh corn. Let's just say I ate more than one, and I wasn't the only one. Part sweet, part savory, all around addictive winners.

As we were leaving dinner we were granted a few of the recipes from the meal, and I've been meaning to recreate these small sensations at home. First problem, the recipe I was given was for a huge restaurant so I had to start by dividing the recipe by four and going from there. I wasn't sure if it would work because baking is such a science and halving a recipe (in this case quartering) doesn't always work...luckily for me it did.


Bradley Ogden's Blue Corn Muffins (adapted)

6.25 ounces a.p. flour
3 ounces sugar
2/3 Tablespoon baking powder
3/4 Tablespoon baking soda
4 ounces blue corn flour (I used blue corn meal)
1/2 Tablespoon salt
1/2 teaspoon freshly ground pepper

8 ounces sour cream
3/4 cup buttermilk
1/8 cup cream
3 whole eggs
4 ounces butter (melted)
1 cup fresh corn (I used frozen since corn is out of season)
1/2 cup freshly chopped dill

Preheat oven to 350 °F. Sift all dry ingredients together. Add dill, corn, salt, pepper.
Mix wet ingredients. Add dry ingredients to wet ingredients and fold until half incorporated. Fold in butter and mix until smooth.
Bake in buttered mini cupcake bolds until brown on top, about 25 minutes.