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Mesa
Grill's Blue Corn Muffins
Yield: 6 muffins
- 2
ounces (1/2 stick) unsalted butter
- 3
Tablespoons onion, finely diced
- 1
clove garlic, finely chopped
- 1/2
cup milk
- 2
large eggs
- 1/4
cup red bell pepper, finely diced
- 1
jalapeño pepper, finely diced
- 1/4
cup fresh or frozen corn, thawed
- 1
Tablespoon cilantro leaves, finely chopped
- 3/4
cup blue cornmeal (can substitute yellow)
- 1/2
cup all-purpose flour
- 1
1/2teaspoons baking powder
- 1/4
teaspoon baking soda
- 1/2
teaspoon salt
- 1
Tablespoon granulated sugar
Set
a rack in the middle of the oven and preheat to 400°F. Grease
a 6-slot muffin pan with non-stick vegetable spray.
In a small saucepan, melt the butter. Add the onions and garlic
and cook until soft.
In a large mixing bowl, whisk together the milk, eggs, bell pepper,
jalapeño, corn and cilantro. Whisk in the butter mixture.
In a separate bowl, stir together the cornmeal, flour, baking
powder, soda, salt and sugar. Mix into the liquid mixture.
Divide the batter evenly among the muffins slots and bake for
16 minutes or until set, turning the pan once for even baking.
Bobby's Tip
When these muffins are day-old they are great for stuffing.
Drink
suggestion
Have a cup of coffee with your muffins.
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