The Sugar: These darling little loaves are sweet, with a tender crumb that just melts in your mouth. This comforting and great cornbread / muffins at their best.
The Snark: Well, technically, these darling little loaves are not the recipe you came here to see. I’ll share my confession with you below. I did make the right recipe too though.
The Spice: I think that was part of the problem for me. Too much spice for what I love in my cornbread. It is totally a personal preference thing though.
Confession time. The lovely rectangular mini-loaf muffins you see above are not actually the recipe for this week. They are the Corniest Corn muffins from the page before. Though Rebecca of Ezra Pound Cake (by the way, I have to admit, I don’t know the story behind her blog name… but it always sounds like a great rock band name to me! Random. I know.) chose Savory Corn and Pepper Muffins for our Tuesdays with Dorie recipe this week, I couldn’t resist making both versions. Why you may ask? Well, it is really quite simple. I love corn bread. Love it. In fact, it was one of the signature items on both of the restaurants I waited tables at in my ‘younger’ days. Since in the introduction to the Savory Corn and Pepper Muffins Dorie mentions the Corniest Corn Muffins, I did a comparison.
On the other hand, you have the Corniest Corn Muffins. Different story. First off, the only spice really added is the littlest amount of freshly grated nutmeg – which I love in just about anything – and the addition of quite a bit more sugar – which, again, no brainer that I love me some sugar. These muffins, like the others have bits of corn (I used frozen) in the batter as well. I loved everything about these muffins. They were sweet, tender and absolutely delicious.
Don’t forget to visit the Tuesdays with Dorie blogroll to see all the other muffins out there today!