Recipe: Little Corn Cakes - #1

Serves 2 as a main dish or 4 as a side dish.


1 cup masa flour
1/2 tsp. salt
4 Tbsp. butter, softened*
1-1/2 cups warmed vegetable broth
1/2 tsp. hot sauce
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


Cream the masa and salt with 4 tablespoons butter. Stir hot sauce into vegetable broth and add about a third of the broth to the masa. Beat vigorously. Continue adding broth until you have a thick but pourable batter. You may not need all the broth, or you may need additional hot water. Masa’s like that. Let stand 15 minutes.

Sauté the pepper and onion until soft, about 5 minutes. Add sautéed vegetables, corn, cheese, baking powder and egg to masa mixture. 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 with sour cream and your favorite salsa.


* You can use butter, or any margarine that does NOT contain hydrogenated oil. Beware of products that say “No Trans Fat per serving” on the label – that usually means that there is trans fat, but that it’s below the FDA’s limit for reporting.