Monday, June 21, 2010
When I have some left over corn I always make these corn cakes- they are SO good. Really they are very flavorful, easy, versatile... Can I sing their praises enough? No. But you know I had this 1 cup of masa harina left in my pantry and this here corn cake looked pretty good. While we liked them and I would make it again, I still prefer the amazing recipe from Crescent Dragonwagon, The Cornbread Gospels.
Mex- Italian Corn Cakes
I kinda had to change the title here because I didnt have any Mexican cheese.
adapted from this recipe at Martha Stewart
1 cup masa harina
1 cup unbleached all purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 cups corn
1/2 cup pecorino romano cheese
3/4 to 1 cup warm water
In a large bowl, whisk together dry ingredients; flours, baking powder, salt and cheese. Add the corn. Pour 1/4 cup of water into the mix and stir. Keep adding water a little at a time until the dough sticks together easily and patties can be formed.
Heat about 1/4 cup of oil in a griddle and fry the cakes, flipping when nicely browned. Salt and serve.
*warning: when I made these cakes and the oil was pretty hot, I found that the corn on the outside of the cake would pop and explode. Scared me a few times, thankfully I was not int he line of fire. Think popcorn with no lid.