Mesa Grill's Corn Muffins (& Its Asparagus Cousin)

I can't believe Thanksgiving is only 3 weeks away! We're going down to Greg's parents house again (of course!) and I always like to bring some type of food-related gift cuz...well, Thanksgiving is all about FOOD! Last year, I brought a Pumpkin Loaf Pan from William Sonoma with a freshly baked loaf inside and everyone loved it. This year, I thought I'd bake some Mesa Grill's Corn Muffins that we all like so much every time we eat there. The ones at the restaurant are made with Blue Corn but finding that around here is pretty much impossible so I stuck with regular Yellow Corn (which Bobby Flay said was ok in his book). I also substituted fresh basil instead of cilantro cuz Greg doesn't like cilantro at all. They turned out SO good and tasted just like the ones from Mesa Grill (minus the blue color, of course)! This was my "practice batch" to make sure they turn out perfect for the furture In-laws! :)

Mesa Grill Blue Corn Muffins


Ingredients: (6 muffins)


2 oz (1/2 stick) unsalted butter
1/4 c red onion, finely diced
2 cloves garlic, finely chopped
1/2 c milk
2 large eggs
1/4 c red bell pepper, finely diced
1 jalapeno peppers, finely diced
1/4 c fresh or frozen corn, thawed
1 Tbsp cilantro leaves, finely chopped (I used basil)
3/4 c blue cornmeal (I used yellow)
1/2 c all-purpose flour
1-1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 Tbsp honey


Prep:


1. Set a rack in the middle of the oven and preheat to 400°F. Grease or line a 6-cup muffin pan with non-stick vegetable spray.


2. In a small saucepan, melt the butter. Add the onions and garlic and cook until soft.


3. In a large mixing bowl, whisk together the milk, eggs, bell pepper, jalapeno, corn and basil. Whisk in the butter mixture.


4. In a separate bowl, stir together the cornmeal, flour, baking powder, soda, salt and honey. Mix into the liquid mixture.


5. Divide the batter evenly among the muffins slots and bake for 16 minutes or until set, turning the pan once for even baking.


While I was at it, I decided to make a different version for my mom (who does NOT like spicy food!) with finely chopped asparagus. She ate 2 with a bowl of soup for lunch today and really liked them. I love being creative with my muffins!