This week's Tuesdays With Dorie takes a break from sweets with Savory Corn & Pepper Muffins. I don't know about you, but I totally welcomed a savory recipe, as I'm still recovering from the onslaught of candy, cookies, cakes etc from the holidays. 
Selected by Rebecca of Ezra Pound Cake, this recipe embellishes on a traditional corn muffin recipe, adding a kick of spice with chili powder, jalapenos and cilantro. I halved the recipe and instead of a muffin tin, I used a mini cast iron skillet. To accompany the cornbread, I made a Cuban-style black bean soup (not to digress, but the soup was DELICIOUS, and you can find the recipe here).
Overall, I liked the flavor and spice of this cornbread recipe, and it's definitely a departure from the sweeter style cornbread that I'm partial to. Next time, I would definitely double the amount of the corn, red pepper, and cilantro, as I really enjoyed the addition of these fresh ingredients. My only minor complaint... the texture. My cornbread turned out extremely crumbly and it was really messy to eat. Maybe it was the cornmeal I used --- didn't have stone ground, so used the box of Alber's sitting in my pantry.
Thanks Rebecca for a great selection this week!!! For the recipe, please visit Rebecca's site, and to see how my fellow bakers fared, check out the TWD blogroll.
