Wednesday, February 27, 2008

Bobby Flay's Corn Muffins

After going to Mesa Grill in Vegas, I couldn't stop thinking about the yummy corn muffins! So I went online and found Bobby Flay's recipe! The muffins turned out SO good with that spicy Jalapeno kick! The only difference was that I had to use regular yellow cornmeal instead of blue cornmeal because they didn't have any at our little Safeway. We've still got 2 sitting in the fridge...but not for long! :)

Ingredients: (6 muffins)

2 oz (1/2 stick) unsalted butter
3 Tbsp finely diced onion
1 cloves garlic, finely chopped
½ c milk
2 large eggs
¼ c finely diced red bell pepper
1 jalapeno peppers, finely diced
¼ c fresh or frozen corn, thawed
1 Tbsp finely chopped cilantro leaves
¾ c cornmeal
½ c all-purpose flour
1½ tsp baking powder
¼ tsp baking soda
½ tsp salt
1 Tbsp granulated sugar


1. Set a rack in the middle of the oven and preheat to 400 degrees F. Grease a 6 slot 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 cilantro. Whisk in the butter mixture.
4. In a separate bowl, stir together the cornmeal, flour, baking powder, soda, salt and sugar. 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.

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