Thanks to Rebecca of Ezra Pound Cake who chose this week's TWD recipe, I learned a few things. I already knew that I liked cornbread/corn muffins with chili, so I decided to make some chili this past weekend. But, since I was trying the Savory Corn and Pepper Muffins recipe for the first time, I thought why not try a new chili recipe too! Ding, ding, ding! First thing I learned this week: I LOVE chunky chili! I had always made chili with ground beef but this recipe from Elise at Simply Recipes is made with beef chunks and it is delicious!
OK, so this is supposed to be all about the muffins, right? Right. So the recipe calls for "yellow cornmeal, preferably stone-ground". Since I had never tried stone-ground cornmeal, I decided it was about time. Second thing I learned this week: organic, stone-ground cornmeal actually smells (and tastes) like corn! Imagine that. Seriously, I was totally surprised. I don't think I'll ever buy anything else again. It smells so good!
Third thing I learned this week: Dorie really knows her corn muffins! I made these without the Jalapeno pepper because, well, I wanted the kids to at least taste them! I used green bell pepper instead and it was really good. I'd like to try them a little spicier at some point but for now, I'm happy with the sweet/savory little muffins I ended up with.
Don't forget to visit Rebecca's blog for the muffin recipe, Elise for the chili recipe and the rest of the Tuesdays with Dorie bakers for a myriad of corn muffin variations.