The recipe this week was chosen by Rebecca at Ezra Pound Cake. The recipe can be found HERE or on page 6 in Dorie's cookbook.I put off making these muffins for the entire week and then decided to make them with chili tonight for supper. I think that A LOT of TWD bakers made chili to accompany their corn muffins. I also divided the recipe in half and omitted the chili powder, bell pepper, black pepper and jalapenos from half the recipe. I didn't know if I would like them with the spicier component. I normally am a huge fun of cornbread and like it very sweet.
Unfortunately, these muffins didn't really do anything for me. The Hubster liked them but called them "bland". They were not sweet enough for me in the slightest. We haven't eaten the chili yet but it smells delicious bubbling away in the slow cooker. Maybe I will like them better with the chili.The meal is a perfect choice for this evening though. It is getting COLD here and by the end of the week we should have seen temperatures dip way below zero with wind chills of -30 something. Oh how I wish that I lived in California!!
