Tuesday, January 13, 2009

TWD: Savory Corn and Pepper Muffins



This week's selection was chosen by the very funny and witty Rebecca over at Ezra Pound Cake. She chose the first savory recipe to be made by the group: Savory Corn and Pepper Muffins. I made these muffins just like the recipe stated. I did use very coarse ground cornmeal which made for a bigger, crumbly crumb in my muffins. I did leave out the jalapeƱo but chopped up a red bell pepper and added that to half of the batch along with the cilantro. I wasn't sure if the oldest kid would see the red and freak out! He loves corn though, but I didn't have any fresh corn around so I used frozen which didn't seem to matter. I would have liked to add some shredded cheddar cheese to the batter but only thought of it after the muffins were scooped into the pan. I thought the cheese would burn if I sprinkled it on top of the muffins.

All in all...a pretty tasty side dish. A lot of the other bakers made theirs to go with chili...which is what I would have done too had I not already planned to make this yummy Lentil Sausage Soup from The Barefoot Contessa.


This recipe makes a ton and it was really tasty. I crumbled a muffin into my soup and it was crazy good!

Have a look here for some more outstanding muffins.

Thanks Rebecca!

7 comments:

Engineer Baker said...

That soup sounds fantastic! And I love coarse ground cornmeal - it just has more chew to it.

Mermaid Sweets said...

I can't seem to find course ground cornmeal - thoughts? And thanks for the lentil sausage recipe, looks great. I made two soups tonight - chicken mushroom and my fav Turkish red lenti soup. yum

Jules Someone said...

I used a more coarse ground as well. Really enjoyed these.

Jayne said...

That soup sounds really good - perfect with the muffins.

Rebecca of "Ezra Pound Cake" said...

Oh, I looooove lentil sausage soup. Perfect choice. I'll be right over.

Barbara said...

We had lentil soup with these too! Great minds must think alike ;)

I added a half-cup of coarsely grated cheddar cheese but barely noticed the cheese flavor. So I advise adding more than that if you decide to make these again -- or maybe cut the cheese in small chunks so you notice it more.

cakeflower said...

Thanks for the hints! I would love to try the Turkish Red Lentil Soup!