Rebecca of Ezra Pound Cake picked this week's TWD recipe; Savory Corn and Pepper Muffins. Rebecca's blog is one that I often look at, so I was happy to see it was her turn to choose a recipe. Extra awesome is the fact that we're not baking something sweet this week (at least not in the typical sense).
This recipe could not have been easier to put together. Simply put your dry ingredients in a bowl mix in your wet and then add the chunky stuff.
I like many other TWD'rs, made chili alongside the cornbread. While making the chili I got a little overzealous and I accidently put all my chopped red pepper into the pot! Good news is that I checked the recipe before I added the whole hot pepper to the chili as well. Though I live in a big city (Boston), I couldn't find a jalapeño to save my life (okay! I only went to one store, but it was a big one!). I ended up with this:
It looks like a jalapeño, but it's red. Regardless of my peppers heritage; it was spicy and delicious in the cornbread.
I can't believe how good this recipe was. There are so many BAD cornbread recipes out there; I'm happy to add this recipe to my good cornbread file! I baked the muffins in mini muffin pans for 11 minutes (5 minutes; rotate; 6 minutes) at 400 degrees.
They came out perfect. So perfect in fact, that I'm sure we ended up eating more cornbread for dinner than chili. Also, as a side note, these seem to keep pretty well. In a moment of desperation, I ate one that was two days old, and you know what? I ate another, it was still that good.