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Tuesday, January 13, 2009

TWD: Savory Corn Muffins (and Sweet Corn Muffins)

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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.


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Savory Corn Muffins
Now, in the strictest sense of the word, it isn't a true recipe to recipe comparison, because as you can see in my muffins I left out a lot of the bells and whistles. Mainly because no one in this house would have eaten them with the extra heat from the jalapeno and bell pepper. I even backed down on the chili powder. I am going to assume that this is why I really didn't love the texture or flavor of these muffins. Aside from that, they are just not the kind of cornbread or corn muffin I usually like. They are a rather sturdy muffin and they are savory. There isn't anything wrong with that, it just isn't really my thing.
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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.

To sum it up. If you like sweet cornbread, use the Corniest Corn Muffins, if you are a savory kind of person who likes some spice, then by all means use the Savory Corn and Pepper Muffins. Either way, they are both great. It just depends on your preference.


Don't forget to visit the Tuesdays with Dorie blogroll to see all the other muffins out there today!

31 comments:

Nicole (anotheronebitesthecrust.wordpress.com) said...

Both are your variations look delightful. I can't decide which I like better, savory or sweet corn muffins. I think I'd go with sweet if given the choice. It's hard for me to believe I wouldn't choose the sugar.

LyB said...

I really liked the muffins this week, although I did leave out the jalapeno. But, I so want to try the corniest corn muffins, they sound so good! Those little loaves of yours are calling my name! :)

Jamie said...

I didn't mind the savory version -- but I think that it helped that I served them with spicey food.

I'm definitely more of a sweet type of girl though -- I'll definitely be trying the regular ones soon! Thanks for trying both and letting us know!

chocolatechic said...

I didn't put in the jalapenos or the chili powder, but I did leave in the red pepper.

Red peppers are sweet.

I also put in as much sugar as the Corniest Corn muffins.

I thought they tasted like Jiffy muffins

Pamela said...

Now I really want to try the Corniest Corn Muffins! They look fabulous.

TeaLady said...

Both of your muffins look great, Holly. I will have to try the Corniest Corn Muffins. Cornbread in this house is usually fixed in a cast iron skillet and served with Gumbo or soup. Thanks for the comparison.

rainbowbrown said...

I bet those other ones would do pretty good around here too. Nice work.

Jodie said...

The savory recipe is actually really good without the savory stuff and a bit more sugar. I was surprised. I'll have to try the corniest ones, though, too!

Tracey said...

They both look great but the mini loaves look amazing...so moist and yummy! I need to try that recipe.

Em said...

You did a great great job! Makes me want to make the corniest ones too as I surely would like them better.

Kimberly Johnson said...

Both versions look great! I really loved the savory version but will definitely have to try the corniest corn muffins too!

Melissa said...

I've been wanting to make the corniest corn muffins, so thanks for the review of those ones. Both versions of your muffins look great!

pinkstripes said...

The corniest corn muffins (well, mini-loaves) look wonderful! You seem to definitely be a corn-bread connoisseur so I will take your word for it that they were tasty!

HoneyB said...

Yum and Yum!

Tammy said...

maybe I will have to try the corniest corn muffins as I wasnt a great fan of the ones we baked

Rebecca of "Ezra Pound Cake" said...

Oh, nice comparison. Now I have an excuse to try the other ones!

The blog name ... I'm a writer and a baker, so "Ezra Pound" (the poet) fits the writing side and "pound cake" fits the baking side. Voila.

Engineer Baker said...

These tipped the scale to great with the add-ins, imo. But I can't wait to make the corniest corn muffins - they look great!

Marthe said...

Both muffins look absolutely amazing. I love the square shape!!

Di said...

Ooh, I'm going to have to try the Corniest ones. They sound much more like my type of corn muffin.

n.o.e said...

Thanks for doing a comparison. I'm coveting your mini loaf pans, btw.

My husband and I both like cornbread sweet or savory, so for us Dorie has all the yummy bases covered. We loved these, but I added away!
Nancy

Leslie said...

You just made me feel so much better. I've been pouting because I didn't like these so well. You just cleared the fog and I now think they just aren't my thing. You're the best!

The Food Librarian said...

Wow! Two types of muffins! Both look fantastic. I like both sweet and savory - I'll have to try your corniest muffins!

Carol Peterman said...

I really liked this week's corn muffins, but I don't usually mix things into cornbread, so it was a nice treat. The Corniest Corn Muffins look fantastic and I am looking forward to making them. I think they might have been a TWD recipe before I joined. Nice job.

Cooking for Comfort by Jennifer said...

I loved these...I made the plain version in my mini loaf pan! I loved the little loaves...they were SO good!

Tania said...

I love the comparison, and the photos are great. I need to get a little mini loaf pan - maybe cast iron ones.....hmmm off to shop!! :)

Rachel said...

Love the comparison! I loved the savory ones but I think I'd like the Corniest Corn Muffins even more--on my list they go!

Teanna said...

Wow! So you have all of these gorgeous extra muffins, right? Can I come over?

steph- whisk/spoon said...

i've also made the corniest corn muffins, and i agree--they are both great. love the little loaves!

Linda said...

Love the mini loaves! I'm in your camp...I've also made the corniest corn muffins, they are pretty hard to beat.

Peabody said...

Looks so good. I love corn muffins. I have yet to try Dorie's version yet.

kim said...

they both look great, although i must admit that the sweet style looks more appealing to me!

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