Denise says:

These mini muffins are delicious with chowders, chilli and any Mexican style menu.

They are quick and easy to prepare and add that little extra tasty compliment to your dish. I like to add a good pinch of chilli flakes for a truly authentic flavour.

There have been Jews in Mexico since Cortes defeated the Aztecs in 1521. The future looks good too~ Mexico is one of only a handful of countries whose Jewish population is predicted to rise in the future. Currently there are approximately 60,000 Jews in Mexico.

Most of these identify as Orthodox and there are flourishing schools, synagogues , sports and welfare organisations and Youth movements. 90% of Mexican Jewish children attend Jewish Day schools – this is the highest number in the world.

The communal elders are Sephardim whose descendants escaped from the Spanish Inquisition. Centuries later Ashkenazi Jews from Germany were invited to settle by King Maximilian 1. Twenty years later, in the 1880s, Jews fleeing pogroms in Russia and Romania joined them.

The end of the Ottoman Empire and the rise of the Nazis in Europe led to waves of further settlers arriving in Mexico to a very warm welcome.

Today Mexico City has the largest population in Mexico. Jewish Mexican food includes ‘red gefilte fish or gefilte fish a la Veracruz Ana as it is made with flounder and then cooked in a red broth of crushed tomatoes, olives, red peppers, chilies, tomato paste and onion.

Preparation Time   10 minutes
Cooking Time: 20 minutes         

Makes 15 muffins


375g plain flour
225g corn meal
4 teaspoons baking powder
25g caster sugar
½ teaspoon salt
2 teaspoons chilli flakes -optional
2 eggs
50g margarine
150g sweet corn – tinned or frozen
320ml milk / soya milk


1. Preheat the oven to 200C/400F/Gas 6.
2. In a large bowl, combine all the ingredients together except for the sweetcorn kernels. Mix until you have the consistency of a sponge cake batter, then add the sweet corn.
3. Stir to combine thoroughly, then pour into a muffin tray lined with paper muffin cases.
4. Bake for about 20 minutes in the oven. The cornbread is ready when it has a golden colour and is springy to the touch.