Spicy Cornbread Muffins

Recipe courtesy Dave Lieberman

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  • on June 04, 2011

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    These are pretty good, but not exactly what I was expecting.

    I like spicy food and gravitated towards these because of the chipotle. However, when made according to the recipe they, to my palette, are not even the tiniest bit spicy. On the Chinese restaurant scale where 1 is mild and 5 is spicy, these would be a zero. They're good, and you can taste the chipotle, but all the dairy tames it far too much.

    I will make this again, but with more of the peppers.

    Also, I made this as Johnnycake (put the batter in a cake pan instead of muffin tins.) It works fine, but due to the cheese it's a little more crumbly than if you did that with "regular" cornbread.

    I really like serving the black bean soup that was on the same episode as this over the top of the cornbread. However, used that way, I think could have just made simple cornbread and been just as far ahead.

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