One of the major benefits of living in New York City is the food and a restaurant I sorely miss is Bobby Flay’s Mesa Grill, which closed years ago due to a ridiculous rent hike. Somehow it came up in conversation with my parents not too long ago that we used to love going to Mesa Grill for brunch. Upon ordering, they would bring out the best bread basket, filled with a variety of delicious baked goods. There would always be a cinnamon sugar coffee cake, tiny chive biscuits, and blue corn muffins, served with a pepper jam. The blue corn muffins always stood out because of their unique appearance and taste; they were half yellow corn and half blue corn. This recipe is completely blue corn**, but in order to get that striking effect, you could simply do ¾ cup yellow corn and ¾ cup blue corn and halve the other ingredients to mix in two separate bowls. Then when baking, you simply fill the muffin cups with half of each. Either way, they’re delicious and perfect for your next brunch gathering. Enjoy!
Yield: 12 regular muffins
4 ounces (1 stick) unsalted butter
1/3 cup finely diced onion
2 cloves of garlic, finely chopped
1 cup milk
4 large eggs
1/2 cup finely diced red bell pepper
2 jalapeno peppers, finely diced
1/2 cup fresh or frozen corn, thawed
2 tablespoons finely chopped cilantro leaves (optional)
1 1/2 cups blue cornmeal (can substitute yellow)
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 tablespoons sugar
1. Set a rack in the middle of the oven and preheat to 400 degrees F. Grease or line muffin pan.
2. In a small saucepan, melt the butter. Add the onions and garlic and cook until soft. Allow to cool.
3. In a large mixing bowl, whisk together the milk, eggs, bell pepper, jalapeno, corn and cilantro (if using). Whisk in the cooled butter mixture.
4. In a separate bowl, stir together the cornmeal, flour, baking powder, baking soda, salt and sugar. Mix into the liquid mixture.
5. Divide the batter evenly among the muffin slots and bake for 20 minutes or until set, turning the pan once for even baking. If making mini muffins, bake for 10 minutes or until set.
**Bob’s Red Mill has blue corn meal. This can usually be found at Whole Foods; otherwise a reasonable place to order online from is iHerb.com, which is where I bought mine.
Adapted from Bobby Flay’s Blue Corn Muffins recipe