Taco Soup and Bobby Flay's Blue and Yellow Corn Muffins

On our honeymoon, Evan and I ate at Bobby Flay's Mesa Grill at the Atlantis Resort in Paradise Island, Bahamas. While we were there we ate the most AMAZING blue and yellow corn muffins! Today we found the recipe and we had them for dinner! Definitely one of our new favorite foods...

Here they are! And here's the recipe:

Mesa Grill Blue & Yellow Corn Muffins:

Ingredients:

6 tablespoons unsalted butter

1/2 cup finely diced red onion

4 cloves garlic, finely chopped

1 1/3 cups whole milk

4 large eggs

1/2 cup red bell pepper, finely diced

2 jalapeno peppers, finely diced

1/2 cup fresh or frozen corn kernels, thawed

2 tablespoons finely chopped cilantro leaves

2 tablespoons honey

1 cup blue cornmeal (couldn't find this at Kroger- had to go to Whole Foods)

1 cup yellow cornmeal

1 1/3 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

4 teaspoons salt

1. Set a rack in the middle of the oven and preheat to 400 degrees F. Grease a 12 slot muffin pan with non-stick vegetable spray.

2. In a small saucepan over medium heat, melt the butter, add the onions and garlic and cook until soft. Remove from the heat and let cool slightly. Divide the mixture evenly among two large bowls.

3. In a large mixing bowl, whisk together the milk, eggs, honey, bell pepper, jalapeno, corn, cilantro. Pour the mixture into a measuring cup and add half of the mixture to each of the large bowls containing the onion mixture.

4. Put the blue cornmeal and yellow cornmeal in two separate bowls. To each bowl, add 2/3 cup flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda and 2 teaspoons salt. Mix each cornmeal mixture into a bowl with the liquid mixture.

5. Pour an equal amount of each batter side by side into each muffin cup and bake for 16 minutes, or until a toothpick inserted into the center or a muffin comes out with a few moist crumbs on it. Let muffins cool in the pan for 5 minutes and then remove to a cooling rack. The batters can be made up to 1 day in advance and refrigerated.

This is the Taco Soup we had with our corn muffins. My mom has been using this recipe for years and Evan and I love it. We decided to make it tonight because we needed something to go with our corn muffins. Haha Obviously, it was all about the muffins tonight!!

Ingredients:

2 lbs. ground beef

1 tablespoon chili powder

2 cans stewed tomatoes

1 can pinto beans

1 can rotel

1 pkg. Hidden Valley Ranch Dressing mix

1 onion chopped

1 can kidney beans

1 can black beans

1 can hominey

Brown meat and onions. Drain off Fat. Add chili powder and all other ingredients. Simmer for one hour. Serve with grated cheddar cheese.