This week, Rebecca of Ezra Pound Cake chose Dorie’s Savory Corn and Pepper Muffins. And wow, these were GOOD. They’re sort of like my mom’s Mexican Cornbread, but with a few differences. I made these the other night with beef stew (*A little tip- next time you’re making beef stew, throw in a little red wine and transform it from good stew to GREAT stew!) and they were the perfect side to a great meal! I’m betting they’d also go great with chili!
Here’s the run-down of key ingredients that make these corn muffins so special: cornmeal, corn kernals, Jalapeno peppers, red peppers, chili powder (lots of if!), black pepper and cilantro. Sooooo tasty! And actually, I didn’t even have cilantro, red peppers, or fresh Jalapeno – I just chopped up some pickled Jalapenos and threw them in and called it a day. They were still fantastic – plenty of little colorful tidbits in there, even without the cilantro or red peppers. I suggest you run over to Rebecca’s blog and get the recipe for these muffins – I guarantee they’ll really perk up your next meal!