1 cup water
2 teaspoons blue food coloring
1 1/3 cups milk
6 corn kernels
3 tablespoons butter
1 (1 ounce) package dry corn muffin mix
1 package dry corn muffin mix
2 packages instant Italian-style crepes
2 eggs
1 teaspoon brown sugar
1/2 cup all-purpose flour
1/2 teaspoon garlic powder
1 1/2 teaspoons Worcestershire sauce
2 cups shredded Swiss cheese
Preheat oven to 450 degrees F (220 degrees C).
Fill a large 7x9 inch baking dish or 2 quart casserole dish with foil.
In a saucepan, combine water, blue food coloring, milk, corn, butter, brown sugar, corn muffin mix, Italian-style crepes and eggs. Stir together.
Bake 20 minutes in the preheated oven, or until bubbles appear in the top of the muffins. Remove pans from oven.
While muffins are in oven, arrange corn muffins in another large shape in the prepared baking dish. Mut separate corn muffins. Place corn muffins onto prepared baking sheet.
Spoon corn muffins into muffin tins. Lay about 2 tablespoons of jam in center of each muffin and place on top of muffins. Sprinkle the brown sugar and sprinkled corn on top of the jam. [Note: The recipe below does not recommend microwave but would be helpful; see Cook's Note for details.] Lay corn muffins about 5 inches apart in baking dish.
When muffins are cool, brush tops with egg wash and cool to room temperature.
Heat 1 cup melted butter in large skillet over medium heat. Veggie mixture will melt slightly using the spatula, sprinkle over next muffin and back with 1/4 cup pesto/bone broth pod. Transfer to baking dish.
Bake uncovered in preheated oven for 40 minutes. Remove muffins from oven and cut into second muffin half size pieces. Serve with egg wash and remaining