Get ready to transport your taste buds to the vibrant streets of South America with these mouthwatering corn cakes that are about to become your new obsession! Imagine golden, crispy edges, a tender cheesy center, and a flavor so authentic it'll make you feel like you've just stepped into a bustling local market. Whether you're a breakfast enthusiast, a brunch lover, or simply someone who craves delicious comfort food, these South American Corn Cakes are your ticket to a quick, easy, and absolutely delectable meal that will have everyone asking for seconds.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: South American
Serves: 4 servings
Ingredients
- 2 cups cornmeal
- 1 cup milk
- 1/2 cup cheese, grated
- 2 eggs
- 1 tsp baking powder
- Salt to taste
- Oil for frying
Instructions
- In a large mixing bowl, combine the cornmeal, baking powder, and salt, mixing the dry ingredients thoroughly.
- In a separate bowl, whisk together the eggs and milk until well blended.
- Gradually pour the wet ingredients into the dry cornmeal mixture, stirring continuously to create a smooth batter without any lumps.
- Fold in the grated cheese, ensuring it is evenly distributed throughout the batter.
- Let the batter rest for 10 minutes to allow the cornmeal to absorb the liquid and soften.
- Heat a large skillet or griddle over medium heat and lightly coat with oil to prevent sticking.
- Using a 1/4 cup measure, scoop the batter onto the hot skillet, creating round corn cake shapes.
- Cook each corn cake for approximately 3-4 minutes on the first side, or until golden brown edges appear and small bubbles form on the surface.
- Carefully flip the corn cakes and cook the other side for an additional 2-3 minutes until golden and cooked through.
- Transfer cooked corn cakes to a plate lined with paper towels to absorb excess oil.
- Serve warm as a side dish or breakfast item, optionally accompanied by salsa, sour cream, or additional grated cheese.
Tips
- Cornmeal Consistency is Key: Make sure to mix your dry ingredients thoroughly to prevent lumps in the batter.
- Resting Time Matters: Allow the batter to rest for 10 minutes. This helps the cornmeal absorb liquid and creates a more tender texture.
- Temperature Control: Use medium heat to ensure even cooking and prevent burning. The perfect corn cake should be golden brown with a crispy exterior.
- Oil Matters: Use a non-stick skillet and lightly coat with oil to prevent sticking and achieve that perfect golden crust.
- Don't Overcrowd: Cook corn cakes in batches to maintain the right temperature and ensure each cake gets crispy edges.
- Serving Suggestions: Elevate your corn cakes with toppings like fresh salsa, sour cream, or extra grated cheese for added flavor.
- Make Ahead Tip: These corn cakes can be stored in the refrigerator and quickly reheated in a skillet or toaster oven for a quick meal.
Nutrition Facts
Calories: 268kcal
Carbohydrates: g
Protein: g
Fat: 13g
Saturated Fat: g
Cholesterol: 114mg
