Adapted from Mesa Grill's Blue and Yellow Corn Muffins which can be found Here
~from Savoring Time in the Kitchen
6 Tbs unsalted butter
½ cup finely diced red onion
4 cloves garlic, finely chopped
1-1/3 cups whole milk
4 large eggs
2 Tbs honey
½ cup finely diced red bell pepper
2 jalapeno chiles, finely diced
1/2 cup fresh or frozen corn kernels
2 Tbs finely chopped fresh cilantro
1 cup blue cornmeal
1 cup yellow cornmeal
1⅓ cups all-purpose flour
1 Tbs baking powder
½ tsp baking soda
4 tsp kosher salt
Set a rack in the middle of the oven and preheat the oven to 400°F. Grease a 12-cup muffin pan with butter or nonstick cooking spray.
In a small saucepan, melt the butter over medium heat. Add the onion and cook until soft, 3 to 4 minutes. Add the garlic and cook for 30 seconds. Remove from the heat and let cool slightly. Divide the mixture evenly between 2 large bowls. Return the pan to the heat and add the red pepper, jalapeno and corn. Saute for 1-2 minutes, stirring occasionally. Add half to each of the bowls containing the onion mixture.
In another large bowl, whisk together the milk, eggs, honey and cilantro. Pour the mixture into a measuring cup and add half of the mixture to each of the large bowls containing the onion and pepper mixture.
Put the blue cornmeal and yellow cornmeal in 2 separate bowls. To each bowl, add ⅔ cups flour, 1½ teaspoons baking powder, ¼ teaspoon baking soda, and 2 teaspoons salt. Mix each cornmeal mixture into a bowl with the liquid mixture.
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 the 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 cooking rack. The batters can be made up to 1 day in advance and refrigerated.