Happy to see a savory recipe this week, I was more excited that it featured cornmeal. In my years of baking, I have made more cornbread than any other bread,adding a little cornmeal to my pizza dough and even sneaking some in a green chile and cheese baguette for a more rustic texture. Somewhere there’s a definite cornmeal gene in my family. Stone ground cornmeal is a preference which I buy from Old Mill of Guildford.As a Southerner, I never make my cornbread with sugar, but with these muffins, I caved in somewhat and added just a tablespoon. Instead of the plain chile powder, I used chipotle chile powder which added some more heat and a smokiness to the muffins. With loads of color and Southwestern flavors, this muffin is a great complement not only as a traditional accompaniment to a bowl of chile or soup, but it shines as a breakfast item with butter and jam. I’ve made this jalapeno jam a number of times. It’s good as a glaze for grilled chicken and pork. Jalapeno Preserves3 medium red bell peppers, seeded and chopped6 red or green jalapenos, minced4 cups sugar1 1/2 cups red wine vinegar3/4 cup liquid pectinIn a large, heavy saucepan over high heat, combine peppers, sugar and red wine vinegar. Bring to a boil, then reduce heat to medium and simmer for 20 minutes, stirring every 5 minutes. Watch carefully and don’t let mixture boil over.Turn off heat and add pectin. Bring back to a rolling boil. Pour into sterilized jars and seal according to manufacturer’s instructions. May also be refrigerated covered in a non-reactive bowl or other vessel for 6 months.Makes 6 cups.Thanks to Rebecca of Ezra Pound Cake for choosing this week’s TWD recipe. You can find the recipe on her blog.