Tuesday, January 13, 2009

TWD: Savory Corn and Pepper Muffins

Being born and raised in Nashville I get the best of all worlds... It makes me a southern girl... but I also feel like I can shun the stigma some people place on the South because...
1. TN was the last state to secede from the Union in the Civil War
2. My ancestors are all from East TN, and during the civil war they were like... "what??? you say there's some sort of war going on??? hmph. we don't know nothing about no war."
3. (My most favorite!) Nashville was dubbed the "Athens of the South" forever ago, because we have so many higher institutions of education (and we were the first Southern City to institute public schools) as well as having lots of arts and culture.

Boo-ya! Look at us Nashvillians, all refined and stuff.

Anyway... being a southern girl means I was raised knowing 3 things:
1. Dinner is the mid-day meal and supper is the evening meal.
2. Everything's better with a little pork fat thrown in.
3. Cornbread is always, always, always devoid of sugar. ALWAYS. You hear me, Dorie... ALWAYS.

I've talked on this blog before about how my mom makes the best cornbread. Bar none, hands down the BEST cornbread. Like biscuits, there are a million different ways to make cornbread and while my mom's recipe might not be your favorite... there is room in the culinary spectrum for all different types. Yes, including what my family calls "yankee cornbread..." aka... cornbread with sugar in it. Instead of raging against the sugar in cornbread, I've decided to be okay with it and just never let sugar touch any cornbread of mine. This, is what I call personal progress, folks.

My mom's cornbread recipe is made with white cornmeal and has nothing fancy in it. No corn, peppers, chili powder... nothing like that. So, when Rebecca of Ezra Pound Cake (check out her blog, it's excellent) chose Savory Corn and Pepper Muffins for this weeks Tuesdays with Dorie recipe. I was excited to step outside the "comfort box" for cornbread and whip these up.

I invited my family over for dinner this weekend to celebrate my parents 41st wedding anniversary and made these. I'm sad to say... that these were not the hit of the dinner. In fact, I didn't really like them at all. I omitted the sugar and the corn kernels from the recipe, but aside from that... made as instructed. Mine came out dry and pretty flavorless... even with the jalapenos and chili powder. Go figure.

Better luck next time... different strokes for different folks, as they say.

If you like fancy cornbread with bits in it and sugar, check out Rebecca's blog for the recipe.


Unknown said...

Sorry you didn't like them! They look yummy though. I went to school in Nashville and loved it soooo much! Great city.

Anonymous said...

too bad they weren't a hit and you didn't like them. Maybe next week will be better.

chocolatechic said...

*everything is always better with a little pork fat thrown in*


April said...

I disagree. The best cornbread tastes like cake. I'm a Southern girl and I was raised knowing that much:)

Leslie said...

I don't feel strongly one way or the other about sugar in cornbread (I grew up in Florida, which is neither north or south, and my mom didn't make cornbread). I wasn't in love with these either. Oh well, next week will be a whole new recipe!

Cooking for Comfort by Jennifer said...

To echo Emeril, "PORK FAT RULES!"

I'm from North Carolina and have had many versions and actually liked this one. But we all have our favorites.;)

Anonymous said...

Your post cracked me up. I don't have strong feelings at all about cornbread but I love reading about everyone else's.

Anonymous said...

Sorry they weren't a hit! But they look gorgeous, nonetheless!