This weeks pick comes from Rebecca at Ezra Pound Cake and it was a good one! I love all types of cornbread or corn muffins; I love corn. I used Ancho Chili Powder, which has a smokey deep flavor, and instead of red pepper I used sun dried tomatoes, yummy. I added 1 cup of corn instead of 1/3. I made the muffins and got about 15, would fill the cups a bit more next time. I was thinking you could make this in a 9 x 13 pan and cut squares of the cornbread and then cover with chili. Another addition would be some cheddar cheese. Check out the other wonderful results from the members at Tuesdays with Dorie.