Bake them every Columbus Day weekend - always a hit. I make them in mini loaf pans and it works great.
Holy butter batman....Excellent start but I am going to make a couple of changes for next time. 1 pepper, chopped whole instead of 2. 3/4 stick of butter instead of 1 stick. 1/2 cup of corn kernels instead of 1/4. I am going to use this as part of my appetizer for my southwest style thanksgiving dinner. Baked in tiny muffin tins and served with a shaving of seriously sharp cheddar cheese.
These are super-moist, slightly dense and spicy-sweet. There is no room at my table for dry cornbread so I made these several times this summer! I like to serve them with sticky low-and-slow cooked ribs, Rainbow Slaw (search bonappetit.com) and these tasty muffins. They are good fresh and hot, room-temp or cold for breakfast the next day ;)