These muffins are based on Bobby Flay’s, Mesa Grill, Blue Corn Muffins. I found the original recipe here, but I made a lot of changes based on what I had available.
For starters I traded out the red onions for chives from our garden. The chives are beautiful this year and I’ve been trying to dream up ways to use them. I omitted the red bell peppers because they don’t agree with either of us, and I accidentally omitted the corn. I would like to make them again and I’ll be sure to put the corn in next time, even though they are excellent without it. My local grocery store doesn’t carry blue corn meal so I subbed some course ground yellow corn meal.
Historically I’ve leaned toward sweeter corn breads while my husband has always preferred less sweet corn breads. These are great because they don’t have much sweetness but the savory additions made it so that I didn’t miss the sugar.
The cilantro came up on it’s own this year, and that makes me happy because last year we hardly got any cilantro from the garden. I was a bit timid with the jalapeno and seeded it because I was afraid it would be overpowering but next time I’m using seeds and all because while the jalapeno was there, the cilantro was the dominant flavor despite the amount of garlic and jalapeno in the recipe.
Here is the recipe as I made it, and I’m going to rename it Savory Corn Muffins.
Savory Corn Muffins
3/4 c. coarsely ground yellow corn meal (I used stone ground Hodgson Mill)
1/2 c. all purpose flour
1 1/2 t. baking powder
1/4 t. baking soda
1/4 t. salt
1/2 stick of butter (4 tablespoons)
1/4 c. chopped chives (I was quite generous with this measurement)
1/2 c. milk
2 large eggs
1 jalapeno, finely diced
1 T. finely chopped cilantro
Preheat the oven to 400 degrees. Spray a six cup muffin tin with non stick cooking spray.
In a small bowl stir together the cornmeal, flour, baking powder, baking soda, and salt.
Melt the butter in a small skillet over medium heat. Add the chives and the garlic and saute until the garlic just starts to turn golden on some of the edges.
In a large bowl whisk together the milk, eggs, butter mixture, honey, jalapeno and cilantro.
Add the dry ingredients to the milk and egg mixture, and mix until just combined.
Divide the batter evenly to make six muffins. Bake for 14-16 minutes.