Tamale Corn Cakes

This is a Tex-Mex recipe, but it is very much like the Navajo Kneel Down Bread. I am doing a Beer Can Chicken today, on the grill. So I decided to do these corn cakes as a side. I would normally do them in larger muffin cups, but I don't have larger cast iron ones. This old on just fits a 14". I always thought it odd to have only 11 cups, not 12, but in this case the batter was just enough for 11. Oh Well, what ever works. Very tasty, and you can take up the heat as much as you like with other chillies. what ever ones you like best.

3 ears corn
1/4 cup heavy cream
1/2 cup cornmeal
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon TABASCO sauce
1 egg, beaten
2 tablespoons butter,melted
1 tablespoon fine chopped red and green chili peppers

Shuck corn, reserving outer husks. Cut corn kernels from cob with a sharp knife. Grind or puree corn kernels with cream. Place in a mixing bowl; stir in cornmeal, flour, baking powder, salt, TABASCO sauce, and egg. Beat in melted butter and chili peppers. Soften reserved corn husks in boiling water; cool under cold water and pat dry with towels. Grease 10 to 12 wells of muffin pan and line with corn husks; fill with corn mixture. Place muffin pan in a 14" dutch oven, at 400°f. Bake with 14 charcoals on the bottom, and 18 to 20 on top, for 30 minutes, or until pick comes out clean. Serve with favorite salsa.