This week’s TWD recipe was chosen for us by Rebecca of Ezra Pound Cake. I must admit, if these Savory Corn and Pepper Muffins hadn’t been an assignment, I probably would never have made them. I’ve never been much of a corn bread (or muffin) fan, so I would have passed this one right on by. And, I would have never known just how good corn bread (and muffins) could actually be!
As you would expect, Dorie’s recipe takes a basic little corn muffin and amps it up to the next level with the addition of chili powder, diced red pepper and a little minced jalapeno fresh cilantro. Let me tell you, these are some zippy, zesty little muffins!
When making my muffins, I pretty much left the recipe as is. My only tweak was to use half chipotle chili powder mixed with half ancho chili powder in the batter. The smoky warmth of the chipotle chili powder played beautifully against the subtle sweetness of the corn and the gentle punch of heat from the jalapeno.
Although chili was the obvious choice, I chose to serve these muffins with a hearty and robust Caldo Verde. Caldo Verde, a very popular and traditional Portuguese dish, is a thick soup, traditionally made with a dark green cabbage or kale, potatoes and a spicy Portuguese sausage called chourico. My version also includes diced, fire-roasted tomatoes and garbanzo beans along with some plump, juicy shrimp added in at the last minute.
I have to say, Dorie’s muffins were a big hit at Chez SGCC. Not only did we have them with our Caldo Verde for dinner, but we’ve also been enjoying them toasted, for breakfast, the past few mornings.
Even if you’re not into corn muffins, I do hope you’ll give these a try. They really are something special. Add a little sweet, creamery butter and some red pepper jelly and you’ve got a mini fiesta in your mouth!
If you’d like the recipe for these Savory Corn and Pepper Muffins, you can find it on page 6 of Baking: From My Home To Yours and also on Rebecca’s site. As always, stop by the TWD blogroll to see many more creative variations of this recipe.