Bobby Flay claims that these are probably the most consumed item at Mesa restaurant given that they are serves as a part of every bread basket that leaves the kitchen. In this batch, I didn’t have any blue cornmeal so made with just yellow and worked just fine.

• nonstick cooking spray or vegetable oil
• 6 Tbs unsalted butter
• 1/2 cup finely diced red onion
• 4 cloves  Garlic, finely minced
• 1 1/3 cups  whole milk
• 4 large eggs
• 2 Tbs honey
• 1/2 cup finely diced red bell pepper
• 2 jalapeno chiles, stemmed, seeded, finely diced (or to taste)
• 1/2 cup fresh corn kernels or frozen corn, thawed
• 2 Tb cilantro, finely chopped
• 1 cup blue cornmeal
• 1 cup yellow cornmeal
• 1 1/3 cups all-purpose flour
• 1 Tablespoon baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons salt

1. Preheat oven to 400°  Grease a 12-muffin pan with nonstick cooking spray or brush with vegetable oil.

2. In a small saucepan, melt the butter over medium heat.  Add the onion and cook until soft, 3 or 4 minutes.  Add the garlic and cook for 30 seconds.  Remove from the heat and let cool slightly.

3. In another large bowl, whisk together the milk, eggs and honey.  Set aside.

4. Put the blue cornmeal and yellow cornmeal in two separate bowls. To each bowl, add 2/3 cup flour, 1 1/2 teaspoon baking powder, 1/4 teaspoon baking soda and 1 teaspoon table salt.  Add 1/2 of the red pepper, jalapeno, corn and cilantro on the top of each bowl. Spoon half the butter and onion mixture into each bowl, scraping the sides of the pan to get all the butter.  Then add 1/2 the milk-egg-honey mixture into each of the two bowls.  Mix each bowl until all ingredients are combined.  Do not overmix.

5. It helps to have two people and two spoons for the next step.  Spoon the yellow and blue batters into each muffin cup at the very same time – side by side.  Bake in the oven at 400° for about 16 minutes, or until a toothpick inserted into the center of a muffin comes out with a few moist crumbs on it.  Don’t overbake.  Let the muffins cool in the pan for 5 minutes and then remove to a cooling rack.

From Bobby Flay’s Messa Grill Cookbook