You know how once in awhile you have some food item from a special restaurant and it's sooooooo good? This recipe might explain why, talk about gilding the lily. It makes a large quantity, but still, look at the ingredients, it's a heart attack waiting to happen.

Here's something about the author of this recipe: "Famed Bay Area Chef Bradley Ogden, a pioneer in the Farm-Fresh and Organic movement, continues this tradition inside his only namesake restaurant located at Caesars Palace; the only restaurant in Las Vegas to receive the James Beard Foundation's "Best New Restaurant of the Year" award."

His place is so fancy we'll never get to eat there, so making these muffins some day might be as close as I'll ever get to having any of Bradley's cooking. I'll cut the recipe in half, at least.

Bradley Ogden's Blue Corn Muffins
(Makes 30 muffins)

6¼ cups all-purpose flour
3 cups sugar
3 tablespoons baking powder
5 tablespoons baking soda
4 cups blue corn flour
3 bunches dill, stemmed and minced
4 cups corn kernels (from 8 ears corn)
4 tablespoons salt
Pinch of ground pepper
2 pounds unsalted butter, at room temperature
8 cups sour cream
6 cups buttermilk
1 cup heavy cream
20 large eggs, beaten

Preheat oven to 350 degrees. Butter 30 muffin cups. In a large bowl, combine the dry ingredients and stir with a whisk to blend. Add the dill, corn, salt and pepper. Cut in the butter. In another large bowl, mix together the sour cream, buttermilk, heavy cream and eggs and fold into the dry mixture until just mixed. Fill the prepared muffin cups three-fourths full. Bake for 6 minutes, then rotate them and bake for 6 more minutes, or until golden brown. Remove from the oven and unmold onto wire racks. Serve warm or at room temperature.

PS: I'm not sure if 12 minutes at 350 degrees is long enough to bake muffins, so test for doneness.

Here is a sample menu from Bradley Ogden's restaurant:

Special Prix-Fixe Tasting Menu

The first course: Your choice of Bradley’s Signature Caesar Salad, Twice Baked Maytag Blue Cheese Souffle or Sweet Yellow Corn Soup.

The Main course includes a choice of Pan Roasted Alaskan Halibut, Duroc Pork Loin, or Roasted Petaluma Free Range Chicken.

The refreshing Peanut Butter & Jelly Bread Pudding, Housemade Ice Cream Selection, or Market Berry White Chocolate Panna Cotta are the end to a perfect meal.

All three courses are just $59 per person (excludes tax, gratuity or beverage).