This was the first recipe my grandmother taught me, and it remains one of my favorites. It's an easy and fun take on a Mexican home-cooking classic.

More commonly known as Pastel de Elote, this dish is typically baked in a loaf or Bundt pan. Pastel de Elote differs from American cornbread in that it is prepared with white kernel corn instead of yellow corn. Some traditional pastel recipes also add a dash of salt.

Instead of the typical pastel, I chose to make muffins, which are my go-to crowd-pleasers for special occasions. I added hot sauce (another departure from the typical recipe) to give this sweet treat a hint of heat, while the strawberry sauce topping gives the muffins a delicious tartness.

¡Buen provecho!