I Want to Be Like Bobby

I know it's been a while, but I'm finally back to blogging! Holiday traveling and being pregnant with twins haven't been very conducive to cooking (but at least I can still reach the stove!) Now that I'm back in the city and it's freezing out, what better to do than stay in and try out some new recipes?

I live just down the block from Bobby Flay's Southwestern restaurant, Mesa Grill, and really love the bread basket they serve at brunch. In an attempt to be like Bobby, I thought I'd try to make some jalapeno cheddar corn muffins. They weren't as good (aka "buttery") as the ones at Mesa Grill, but were a nice pre-dinner treat with their bit of heat and cheesy gooeyness :)

Ingredients

2 tbsp unsalted butter

1/3 cup finely chopped onion

1 cup fresh corn kernels

1 tsp salt

3 dashes Tobasco Sauce

1 cup all-purpose flour

1 cup yellow cornmeal

1 tbsp baking powder

Pinch cayenne pepper

3/4 cup shredded Cheddar

1 cup buttermilk

1/4 cup vegetable oil

2 large eggs, lightly beaten

2 tbsp minced seeded green jalapenos

3 tbsp honey

Start by preheating your oven to 375 degrees and greasing a muffin pan. Melt the butter in a small skillet over medium-low heat. Add the onions and cook for 3-4 minutes.

Add the corn and cook another 3-4 minutes. Set the skillet aside to let cool.

In a large bowl, mix together the flour, cornmeal, baking powder, salt, cayenne pepper and cheese.

In another bowl, mix together the buttermilk, oil, eggs, jalapenos, tobasco sauce and honey.

Add the buttermilk mixture to the flour mixture. Mix together then add the cooled corn and onions.

Fill each muffin tin 3/4 of the way full and bake about 15 minutes, or until golden.

Let the muffins cool and serve with either butter or some kind of jelly.