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 jalapeño 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.