Today is the Mexican holiday ‘The Day of the Dead’ and to celebrate this our fantastic chef from Dulwich – Susan Black has given us her recipe for Mexican corn cakes, there really easy and absolutely delicious. To see what other Mexican inspired dishes Susan is cooking tonight check out her page on the website.
Corncakes with masa harina
70g. Melted butter
25 ml rapeseed oil
40 g sugar
2 tbs. Cornmeal
3 med eggs
1 cup frozen corn, broken up in hand blender
102ml double cream
200 grams Masa harina
3 tsp Baking powder
1/2 t. Salt
These corncakes lend themselves to many variations. We’ve topped them with quince jelly and burnt onions, or, eaten them warm out of the oven with apples caramelized with sage, muscovado sugar and butter. Or, for a moreish wonder moment, just mop them around a plate with a bit of coriander chimichurri…
Oven at 175c
Melt butter, then cool to warmish.
Combine butter, oil, corn pieces, cornmeal, egg yolks, sugar, and cream. Beat egg whites in another bowl until they have mushy peaks. Sift masa harina and baking powder into cream bowl and blend in gently. Fold in egg whites. Place in muffin tins. Bake for 20 minutes until golden brown.
*Masa Harinais a corn flour twice dried and treated with slaked lime to soften the corn kernel. It is the traditional flour used for Mexican tortillas.