Muffin Monday on Saturday: Mexican Corn

These muffins are wild!

You put an onion in a blender!

Cream corn, hot peppers, cheese, hardly any sugar!

This is a recipe I have by-passed for years. A muffin with cream corn in, how peculiar. But now I think this might join the family favourites as a dinner accompaniment, a picnic-snack-thing, a jolt for breakfast. They really are hot, especially that first tingly bite!

The recipe calls for red peppers, but doesn't say what kind. We happened to have a bunch of quite hot, small, thin, red peppers in the freezer, and we threw two of them in, seeds and all. You could also use jalapeños or red pepper flakes, I suppose. As always with spicy things, your milage may vary.

I haven't found the recipe anywhere online, so I will give you a slightly annotated version.

Mexican Corn muffins, by Joan and Marilyn

In a large bowl, combine:
1 cup cornmeal
1 cup all-purpose flour
1 tbsp baking powder
1 tsp salt
1/2 tsp baking soda
1/2 tsp white sugar

In electric blender, puree:
1 onion (we cut it in 8ths first)
2 red chili peppers (dried are fine)
1/2 sweet green pepper (we left this out entirely)
2 eggs
1 cup buttermilk

Pour contents of blender into dry mixture, along with:
1/2 cup vegetable oil
1 cup grated old cheddar
1 cup canned cream-style corn

Stir until blended, fill muffin cups and bake at 425º F for 25 minutes. Makes 18 muffins (or more: we got 18 plus a dozen small ones).