Easy Corn Cakes
These easy corn cakes are a simple and delicious way to enjoy a versatile base for various fillings. They are lightly fried to a golden crisp on the outside and soft on the inside, making them perfect for breakfast, lunch, or dinner.
Prep
: 10
Total
: 25 minutes
Ingredients
Corn Cakes
- 2 cups precooked cornmeal
- 2 teaspoons salt
- 2.5 cups warm water
- 0.25 inch oil for pan frying
Optional Fillings
- Carnitas or Chipotle Shredded Chicken
- Magic Green Sauce
- black beans
- sweet potatoes, sliced and sautéed
- pickled red onions
- Cotija cheese
Instructions
Preparation Steps
- In a large bowl, mix the precooked cornmeal and salt. Gradually add the warm water and whisk to remove any lumps, then stir until combined. Let the mixture rest for 5-10 minutes.
- Using your hands, divide the dough into 8 equal portions. Roll each portion into a ball and then flatten gently to create a disk, about 1 inch thick.
- Heat about 0.25 inches of oil in a large, heavy skillet over medium heat. Carefully add the formed corn cakes to the hot oil and fry for about 6 minutes on each side, until they achieve a dry, golden-fried exterior without becoming overly brown. Transfer the fried corn cakes to paper towels to drain and cool.
- Once cooled slightly, slice the corn cakes in half horizontally and stuff them with your desired fillings. Serve immediately.
Notes
These corn cakes are incredibly versatile and can be customized with your favorite fillings. Enjoy them as a light meal or a substantial snack.