Note 3:14 pm, 1/13/09: Rebecca of Ezra Pound Cake picked the corn muffins for this week and has the recipe on her post.
This Tuesday we made Dorie's Savory Corn and Pepper Muffins. I do not like spicy foods, so I was scared of these for the 1.5 teaspoons of chile powder and the entire jalapeno pepper they had in them. But I soldiered on and, boy, am I glad I did.
Pretty! Note: there should be flecks of red in there, too, but my grocery store didn't have any red bell peppers, so I got a green one. These would be quite festive with the red, green and yellow (corn kernels) flecks. Mine were only moderately festive.
I worried in vain. These were so good...SO GOOD. I ate 4 of them...maybe 5. Mine were slightly crisp on the outside and soft and tender on the inside. I like a sweeter corn bread but the peppers and corn in here made these more than just corn bread, and I didn't miss the extra sweetness I usually need.
I paired these with Kim Bensen's Bean Chili. It's healthy and so easy to throw together quickly; fairly inexpensive, too. Its also forgiving as it sat 40 minutes or so instead of 20 while it waited on me to make the muffins. Hubs commented that it was quite tasty which he didn't expect of something that came together so quickly and largely from cans.
Make these muffins! They are easy and yummy!