It took me about 5 grocery stores to find the blue cornmeal that Bobby Flay uses in many recipes in his Mesa Grill cookbook. But, I think it was worth the search. I find that corn muffins can vary widely - some are very sweet and almost cakelike, and others are on the savory side. This is a distinctly savory muffin, flavored with red onion, red bell pepper, jalapeno, garlic and cilantro. All of the ingredients are divided to make separate batches of blue and yellow batter. The batters are spooned side-by-side into the muffin tins before baking.
These muffins were very flavorful and had a nice texture. They were a little dry on the second day, so eat them while they're hot! I served the muffins alongside Bobby's black bean soup with toasted cumin crema and three relishes.