Savory Corn and Pepper Muffins  (Adapted to fit kiddie tastes!)

The Tuesday's post this week is for Savory Corn and Pepper Muffins under the Breakfast Sweets category, chosen by Ezra Pound Cake. Dorie has given lots of Playing Around Options for the corn muffins in this category...thankfully!  I decided to adapt this one to my family's taste as they are pretty plain and don't dig peppers or spice much at all. They had friends over for the afternoon so I thought that I would make these babies into little corn dog muffins. They actually came out to the 'vision' I was hoping for. The kids really enjoyed them and even though they had whole corn kernels my husband liked them too. So I'm back Tuesday Group and Here's to me keeping up with the weekly post. 

The original recipe can be found at Ezra's site...Here is my version:

Preheat oven to 400. Line 12 muffin cups with paper liners. 

DRY INGREDIENTS

1 cup AP flour

1 cup yellow cornmeal

3 Tablespoons sugar

1 Tablespoon baking powder

1 teaspoon salt

1/2 teaspoon baking soda

Whisk together; set aside. 

WET INGREDIENTS

1 cup buttermilk

1 stick (8 T) unsalted butter, melted and cooled

1 lg egg yolk

ADDITIONS

1/4 cup corn kernels (fresh or canned)

4 grilled wienies

Whisk buttermilk, melted butter, and yolk together (best if milk and yolk are room temp). Pour wet ingredients into dry and with rubber spatula gently but quickly stir to combine. Don't worry...the batter is lumpy and should be. Add corn kernels and chopped wienies. Divide evenly into muffin tins and bake for about 20 min. Transfer to rack to cool and enjoy!