Corn muffins: Mexican style
It is no secret that Karl gets royal treatment and has since I brought him home at 7 weeks of age. But, although he has shared my tidbits from the table, he does not take from the table!
But then… I made a batch of corn muffins.
Digressing a bit, the recipe comes from this cookbook, circa 1976:
This was a church women’s project from a Silver City, NM church.
I love this recipe. I often make it as muffins. I tinkered using 1 cup frozen corn instead of canned, jalapenos instead of green chiles (the canned green chiles we get are bland) and I put 1/2 the batter in a food processor and blend it smooth so the muffins are slightly less “chunky” than the original. It takes about 5 minutes to mix and get in the oven.
Karl LOVES these corn muffins! Jalapenos and all.
Seriously, he knows when they come out of the oven and anytime I grab one he is right there. He gets more excited over jalapeno corn muffins than meat… jalapeno!! – they are “hot”!
Corn muffins: Mexican style.