These super yummy, slightly spicy muffins were our TWD pick of the week, chosen by the amazing Rebecca of Ezra Pound Cake -- a very fun blogger with hilarious posts, delicious recipes, and photographs that make you drool! Thank you Rebecca, for a fun TWD pick that I've had my eye on for a while. 
These were a cornbread style muffin with a trio of add-ins -- corn, red bell pepper, and jalapeno pepper -- that gave them a ton of flavor. I love cornbread, I could have sweet cornbread with honey and butter for breakfast, spicy cornbread with soup for lunch, and cornbread casserole with my dinner and wouldn't mind it one bit :)
As much as I love cornbread I don't make it that often, so having these as a TWD pick was a perfect excuse! We have a family favorite cornbread, and that is pretty much our 'gold standard' -- it is a sweeter recipe which is the more Northern style cornbread, and it is a favorite of my husband and children. I love to try new cornbread recipes, sweet or savory, but my family kind of grumbles, and asks for our old standby.
The kids were happy to try this recipe but were not fans of the 'yucky spicy green peppers' and picked them out. I know the recipe calls for fresh jalapenos but I had some jarred in the fridge I wanted to use up and used them instead. I thought they gave a nice kick and can't wait to try these again with fresh jalapenos. My other change to the recipe was to double the corn kernels from 1/4 cup to 1/2 cup. I love the extra juicy corn pieces and cornbread with corn baked in is a personal favorite.
I had enough batter to make one pan of cornsticks and one pan of 'snowflake' muffins with my new silicone snowflake muffin pan. I actually bought this last fall (along with my orange pumpkin one that I made Dorie's pumpkin muffins with) but this was my first time using it. I figured with all the snow we've been having it would be a perfect time to give this pan a try before packing it up with all the seasonal bakeware. I loved the snowflake impressions that were left on the bottom of the muffins. I'm thinking it would be fun to use this pan with some chocolate muffins and dust the bottoms with powdered sugar.
I really enjoyed this edition of TWD and these Savory Corn and Pepper Muffins. They would pair beautifully with black bean soup or veggie chili or just about anything -- so hearty with a slight warming spice, yum :) 