I think there are two types of people in this world. The kind that like sweet cornbread and the kind that don’t. I am definitely in the first group much to the dismay of everyone I know. Infact, my best friend and I have spent many afternoons sitting on my couch arguing about cornbread. Apparently us Southerners aren’t supposed to like sweet cornbread. Then again, I put sugar in my grits so how much of a Southerner can I be?
This past week I decided to make ribs for the husband and when I asked what he wanted with it cornbread was his answer. The not sweet kind. Ugh. I turned to Dorie for help and she pulled through for me once again.
I’ve decided that if you’re going to have savory cornbread, it needs peppers. And lots of ‘em. These muffins were delicious. Very crumbly though. They practically fell apart when I picked them up so I think I’ll add some more liquid next time around. Oh, and red bell peppers? No thanks. I had to leave them out. Still a very good recipe and one I’ll use next time the husband requests savory cornbread.
Savory Corn and Pepper Muffins
from: Baking: From My Home to Yours
1 cup all-purpose flour
1 cup yellow cornmeal, preferably stone-ground
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
½ teaspoon baking soda
1 cup buttermilk
1 stick (8 tablespoons) unsalted butter, melted and cooled
1 large egg yolk
¼ cup corn kernels (add up to three tablespoons more if you’d like), fresh, frozen or canned (in which case, they should be drained and patted dry)
1. Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-sized muffin pan or fit the molds with paper muffin cups.
2. In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, salt and baking soda.
3. In a large glass measuring cup or another bowl, whisk the buttermilk, melted butter and egg yolk together until well blended.
4. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough – the batter will be lumpy, and that’s just the way it should be. Stir in the corn kernels.
5. Divide the batter evenly among the muffin cups.
6. Bake for about 20 minutes or until the tops are golden and a thin knife inserted in the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully each muffin from its mold.