Skip to main content

Tuesdays with Dorie - Savory Corn and Pepper Muffins




So, this week, our Tuesdays with Dorie recipe is Savory Corn and Pepper Muffins, chosen by Rebecca of Ezra Pound Cake. After I started reading the recipe, I thought "oh, okay, Mexican cornbread" lol. We like to eat it, but I don't usually make it, because Sean loves plain cornbread. I actually just took it out of the oven a little while ago. I've already taste-tested, lol, because I couldn't hardly stand it! They smelled soooo good while they were baking. I only made a couple of changes to the recipe. First, I added a handful of shredded cheese to the batter, and I left out the cilantro (because it never made it in my basket at the grocery store!). I never would have thought to put it in there, but the addition of the chili powder and the freshly cracked black pepper both add a nice flavor to the muffins. Mine turned out very moist and tasty! I'm planning on making either posole or taco soup for supper, and I think these will go quite well with either. I'm sure I'm going to have to make some plain cornbread for Sean, but this recipe will have to make it's way into the regular rotation. :)

Make your way over to the Tuesdays with Dorie site and check out the blogroll to see what the other bakers did with this weeks choice!!


Editing to add the picture, LOL!

Update!! D really liked them, and I think they were even better at room temperature after a few hours (although they were pretty darn good straight out of the hot muffin pan!). Sean would not even try them...he saw the "vegetables!!" in them, and said no. :) I wound up making posole to go with them. I would definitely reccommend trying this recipe!!


Comments

Unknown said…
Welcome to the club!
Flourchild said…
Welcome and Im glad you enjoyed the muffins!
Anonymous said…
Welcome to TWD! A handful of cheese – yes, a woman after my own heart.
Anonymous said…
Welcome to TWD! I'm glad you liked the muffins.
Marthe said…
Welcome to TWD!! Cheese in the batter: what a great idea!!
Kaitlin said…
Welcome to TWD! And I'm glad you enjoyed the recipe - who knows, maybe Sean will too?
I added cheese too -- great minds must think alike ;)
Pamela said…
I wish I had thought to add some cheese. That would be making a good thing better, for sure! Welcome to TWD!!
Jacque said…
Wow, I'm glad they were well liked at your house.

I wish I'd have added some cheese, that sounds delish.
Christi said…
ummm Yum. Taco Soup is good, I love making Taco soup easy good, something I can cook. Matt said I need to come over and cook with you on Tuesdays. bwhhahahahahaha

oh wait...your muffins looked yummy too!!

Popular posts from this blog

Thick and Chewy Snickerdoodles

I admit, I love snickerdoodles.   Cinnamon and vanilla?   Yes, please.   What’s funny is that I never really had them much as a kid, just occasionally in the school cafeteria.   I know, ew. Anyway, snickerdoodles were one of the first cookies that the Munchkin helped make when he was little.   He could help dump everything in the mixer (or “loud noise” as he would call it!) and then it was fun for him to roll the balls of dough in the cinnamon sugar before putting them on the baking sheet. Even since then, my go-to recipe for snickerdoodles has been this one by Emeril.   It’s a great recipe, baking up a thin, crispy cookie (at least when I make them!).   However, I was looking for something different this time, something thicker and chewier.   I found this recipe from the blog How Sweet it Is .   I decided to try it, and while I did keep the ingredient list the same I changed up the method a bit to suit me better.   The result?   What I was looking for – thick and

Homemade Cinnamon Dolce Latte

I recently professed my love of coffee and fancy coffee drinks.  After the success of the Peppermint Mocha , I decided to tackle the Cinnamon Dolce Latte, another one of my favorites.  According to the Starbucks website, it has flavors of "cinnamon, butter and brown sugar".  Well, I covered the cinnamon and brown sugar components, but left out the butter.  And you know what, I think it turned out quite well, if I do say so myself!  I honestly wasn't sure if the cinnamon flavor in the syrup was going to be strong enough, but it was.  I will admit to being impatient and not letting it steep for very long, so the cinnamon flavor might develop more if you do actually let it sit and cool off first.  If you wanted it to be even stronger, you could always add a tiny bit of cinnamon oil to it as well.  But be careful -- a little of that goes a long way! How much to make depends on how much you'll actually use.  I just made a single batch this first time, but considering

Chewy Ginger Snaps

Sit down.  No really, I mean it.  There are 12 weeks until Christmas.  Seriously.  Get out your calendar and count if you don't believe me!  Do you know how I know this?  Because I'm participating in the 12 Weeks of Christmas Cookies this year.  It's hosted by April of Abby Sweets .  And there's a linky thing to all the other cookie posts  down at the bottom of this post.  Or at least there's supposed to be.  ;) Aside from being horrible at time management and also being a huge procrastinator, want to know what my biggest problem has been?  Narrowing down what cookies I'm going to make!  There are just so many choices out there.  I decided to start with this recipe for Chewy Ginger Snaps. I got this recipe many years ago off an online parenting message board, and I've made it several times since then and adjusted the recipe slightly.  I'm sure there are several recipes out there, and I'm just not certain of the original source.  I quite often m