Cornbread has a special place in my heart ever since Marie Callendar’s. I remember how their butter had honey mixed in, their cornbread was like cake and the combination of the two was like dessert for me. Someone got smart and started selling their cornbread in a box mix, although I can not tell a lie – I never bought it. I guess part of the charm of the sweet honey cornbread was visiting. You know, restaurant eating as a child is often one of life’s biggest thrills.
That to say that cornbread, baked in my oven, never really measures up. When I saw the crazy combination of cornbread ingredients this week, I was a bit disheartened. I almost let the week slip by without even a peep. But, I had bought marmalade with the idea of a corn marmalade muffin and thought this might be just the week to make them. Then I felt guilty; how could I make the corn marmalade muffins and still say I was participating? I felt I needed to make one of Dorie’s versions. Then I wondered if maybe her version was different enough, I might like it. Then of course, the perfectionist in me took over.
Here in Peru, we have access to coarse grain polenta or corn flour but the cornmeal is scarce. Typically, I find that recipes turn out grainy with the polenta and way too dense with the flour. But, I still gave this recipe a whirl, hoping for the best. My muffins were all tasty, but the texture seemed to be too airy and crumbly. I liked the spice of the “everything” muffins and I loved the sweetness of the marmalade muffins. I can’t say I have a favorite and I can’t say I would make these again.
That’s okay, I am still on an almond cream high from last week.
Here is what I did: I made the basic recipe without any of the spices. With a quarter of the recipe, I made the plain jane corn muffins. With a quarter of the recipe, I added 1/2 teaspoon of cayenne pepper and a few turns of fresh ground mixed peppercorns. With a quarter of the recipe, I added 3 tablespoons of mandarin orange marmalade and 1/4 teaspoon of ground ginger. Finally, with a quarter of the recipe I added 1 tablespoon of minced red bell pepper, 1/2 tablespoon of minced aji limo, 1 tablespoon of minced cilantro, 1/2 teaspoon of cayenne pepper and some freshly ground mixed peppercorns.
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Savory Corn and Pepper Muffins are being served up for Tuesdays With Dorie. This weeks TWD recipe was chosen by Rebecca of Ezra Pound Cake (where you will find this weeks recipe). Enjoy more Savory Corn and Pepper Muffins by visiting the blogroll at the Tuesdays With Dorie website. Or, see what other goodies we have enjoyed on past weeks!
Holey Tamale you pulled all the stops!
You know me I’d go savory anyday!
Just looking at your top picture gives me heartburn! It looks like they turned out great though! Glad you didn’t let the week get away without making these!
Great post! I tried to do the same thing for my kids, but I saw all the muffin cups could use more mix to top them off, so I did. All of them, even the side I had set aside to be just plain with corn!!! The kids tried them anyway. Good job!
Wow. I love your post. By the way, you have very pretty handwriting. Your muffins look great. Although I liked mine, I won’t be making them again either.
Thanks so much! ~Gretchen
Hmmm, sounds delicious. I never made savory muffins before. I must give it a try one day.
Cheers,
Elra
Nice job, they all look wonderful.
Wait, mandarin marmalade corn muffins? I need to make those.
All of your variations look and sound great! I’m impressed that you made four different kinds! The marmalade version is intriguing me.
they all look great even if you didn’t fancy them. but i love the diagram!
I love the fact that you tried 2 different versions, even though you weren’t going to make them at all originally. The addition of the marmalade sounds inteersting.
Mira que lows he visto veces en el libro y siempre he pensado lo mismo: maiz y pimientos??? pero viendo los tuyos me hago una idea y tienen que estar geniales…
Ana
Debes probarlos. Queques salados son ricos, solamente diferente y perfecto para acompanar sopa. ~Gretchen
Your versions all sound great! I mentioned in my post being a major cornbread fan because of two restaurants I worked at – funny enough, one of them was Marie Callendar’s. I love their cornbread still. I really love how you put all your different versions out on the bag and labeled – so fun!
Beautiful, Gretchen! I love the brown paper diagram… and adoooooore those rustic looking muffin papers! Very nicely done!
i prefer the plain ones with marmalade
Great mention of Marie Callenders. I also loved their cornbread growing up (center cut square with tons of honey butter — yum!), but lately I think they’ve lost their cornbread mojo (they serve these tasteless corn loaves now— blech).
I love your creative variations- thanks for sharing! You’re not alone with the texture…I also had issues with it crumbling in my hands.
I am really glad to know I was not the only one! Thank you! ~Gretchen
Everyone’s corn and pepper muffins look so amazing! I think I want to serve these at my Super Bowl party.
Thanks so much, I hope you enjoy them! ~Gretchen
What a fun muffin experiment! Bummer it wasn’t a favorite. To be honest I wasn’t a huge fan of this one either. Oh well. Can’t like them all right? There’s always next week. Berry cake! YUM!
Clara @ iheartfood4thought
wow, you did so many variations! this was a great recipe to play around with, and your different types all sound delicious
Thanks, I enjoyed trying the variations out! ~Gretchen