Recipe: Little Corn Cakes - #2

Serves 2.


1 cup masa flour
1 tsp. salt
4 Tbsp. butter, softened
1-1/2 cups warmed vegetable broth
1/4 cup red bell pepper, finely chopped
1/4 cup onion, finely chopped
1/4 cup corn, frozen, straight out of the bag
1/4 cup finely grated jack or mozzarella
1 tsp. baking powder
1 egg
1 Tbsp. butter
1 Tbsp. vegetable oil


Mix the masa and salt with 4 Tbsp. of butter. Add about a third of the vegetable broth and beat really hard. Keep adding broth until you have a thick batter. You may not need all the broth, or you may need a little extra. Masa’s like that. Let the batter stand for 15 minutes.

Cook the pepper and onion until soft, about 5 minutes. Add peppers & onions, corn, cheese, baking powder and egg to masa. You should have a thick batter that briefly holds its shape when dropped from a spoon. Add more broth or masa if necessary.

Heat a large, preferably cast iron, skillet over medium heat. Melt remaining butter in skillet and add oil. Drop batter by the spoonful into hot skillet to form little cakes. Cook until brown on one side, about 5 minutes. Turn and cook until other side is brown. Keep warm in oven and cook remaining batter. You may need to add a tiny bit more oil for the second batch.

Serve hot with sour cream and your favorite salsa.