It’s Tuesday and this week’s recipe is Dorie Greenspan’s Savory Corn and Pepper Muffins. These are definitely not your standard Jiffy brand corn muffins.  With savory ingredients and chopped fresh peppers, they’re something entirely different.

The host for this week is Rebecca of Ezra Poundcake and she chose a recipe that was somewhat of a twist on the ordinary. I had, once again, talked myself into and out of making this recipe during the past week.  I’ll be honest and say from the get-go that I’m a sweet-cornbread kinda gal… and my family feels the same way.  But I thought we’d try this recipe anyway since ya just never know :)  The temperature today in my part of Southern California was 83°F so even though I had wanted to make a hearty pot of soup or chili to go with the cornbread, it just was not meant to be.  Now let me just get it out of the way that I love cornbread… soft… fluffy… sweet… delicious… melt-in-your-mouth cornbread!  But this recipe is for savory corn muffins which is a different sort altogether. The recipe wasn’t difficult at all… the corn muffins come together easily and bake up nicely but the result just wasn’t my cup of tea.  DH and I each had one with dinner, the kids each took a bite then passed.  ’Tis fine since not every recipe appeals to everybody :) 

These muffins are different… and different can be very good.  So if you’d like to give this recipe a whirl, head over to hostess Rebecca’s website.  And while you’re at it check out the other TwD bakers to see how they did this week.

Have a delicious day!

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