Mesa Grill blue and yellow corn muffins from Bobby Flay's Mesa Grill Cookbook: Explosive Flavors From The Southwestern Kitchen (page 211) by Bobby Flay

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Accompaniments: Jalapeno-cranberry jelly

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MissKoo on November 14, 2025

    Second time I have made these, this time with equal amounts of blue and yellow cornmeal. The muffins are quite large and most women at Cookbook Dinner found that half a muffin was more than sufficient amount. Served them with Pumpkin Soup with Cinnamon Crema and Roasted Pumpkin Seeds p. 47) and with the Caramelized Apple Salad with Blue Cheese, Black Walnuts, and Spicy Orange Vinaigrette (p. 61).

  • MissKoo on May 05, 2023

    Made these just with yellow cornmeal as blue cornmeal was not locally available. These make 12 large and substantial corn muffins. The minced vegetables and cilantro add nice color/eye appeal and texture. Unlike some cornbreads/muffins, these hold together very well and have good degree of moisture without being overly damp. Nor are they overly sweet. Served them with a cold roasted red pepper soup (nice combo), followed by Island Pork Tenderloin Salad (an old Gourmet recipe). Made ahead of time and reheated in the oven. Will definitely make again.

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