6 tablespoons unsalted butter
½ cup finely diced red onion
4 cloves garlic, finely chopped
1 1/3 cups whole milk
4 large eggs
½ cup red bell pepper, finely diced
2 jalapeno peppers, finely diced
½ cup fresh or frozen corn kernels, thawed
2 tablespoons finely chopped cilantro leaves
2 tablespoons honey
1 cup blue cornmeal
1 cup yellow cornmeal
1 1/3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
4 teaspoons kosher 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 and honey. 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 ½ teaspoons baking powder, ¼ 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 about 16 minutes, or until a toothpick inserted into the center of a muffin comes out with a few moist crumbs on it. Let the 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.