Hearty corn
muffins are even more versatile than tender white muffins because sturdy
cornmeal can take on even stronger flavors, such as chili and cheese,
and more solid ingredients, such as corn kernels and chopped green
pepper. This recipe uses pickled jalapenos (like the kind you get on
nachos). You can substitute a small can of milder diced green chili,
drained.
And we must
confess that these muffins are made Southern style, which is never
sweet. Sugar in your cornbread is considered anathema in the South,
where cornbread should be moist, grainy and savory. If you think
cornbreads of any sort taste funny without sugar, try the cornbread
recipe that follows this recipe.