January 13, 2009

Savory Corn & Pepper Muffins (TWD)

For this week's Tuesdays with Dorie, Rebecca of Ezra Pound Cake chose Dorie's Savory Corn & Pepper Muffins. I have talked about my love for all things corn before, so I was really happy to try a new corn muffin. These are yummm-eeeee. They are studded with corn, cilantro, jalapeno & red pepper which adds such a great kick and tons of flavor. The crumb is tender and they are really buttery.

A lot has been written about the Southern/Northern debate over sweet vs unsweetened cornbread. Personally, I like it both ways, according to the menu and my mood. I love it baked in cast iron so it gets a nice crust and I generally like to add a bit of honey or maple syrup, but I sometimes prefer it unsweetened too -- despite my Northeastern origins.

In these muffins, I think the small amount of sugar works, because they have a lot of spiciness from the hot peppers and it balances out. I love how colorful they are and that they're a nice change from straight-up cornbread. We had them one night with chili and another night with an orange-chipotle pork stew -- they were great with both, or on their own in the morning.

If you'd like to see the recipe, go to Rebecca's blog. You can also see what all the other TWD bakers thought by checking out the blogroll.