My mother made corn cakes for us growing up. Hers were regular ol corn cakes without the corn kernels, and without any of the fuss. We ate them hot off of the grill, sometimes we ate them with refried beans, cheese, lettuce and tomatoes piled high. So good.
Saw this in a magazine and really wanted to try a "loaded" corn cake, it was so good. Something about adding avocados and pork to it that made it really special. Don't get me wrong....what I wouldn't do to have Mom in the kitchen making her corn cakes today. These were fantastic!
1 1/2 c masa harina
1/2 c flour
1 tsp baking powder
1/2 tsp salt
1/2 c goat cheese (they used feta)
2 c corn
3/4 to 1 c warm water
1/4 c veg oil
1 ripe avocado, sliced
shredded pork, chicken (buy already cooked shredded pork if your in a pinch)
1/2 c sour cream
2 ripe tomatoes, thinly sliced
Mix together masa harina, flour, baking powder and salt. Stir in cheese and corn. Keep stirring and add in water, 1/4 c at a time until mixture begins to hold together.
Heat oil in large skillet until hot but not smoking. Form corn patties using 1/3 c mixture. Repeat, making 8 patties total. Fry in two batches, turning once until golden brown, about 4 to 5 minutes per side. Transfer to paper towels. Top with shredded pork, chopped tomatoes and a little sour cream. This recipe made 9 corn cakes.
For your shredded pork:
1 1/2 lbs pork shoulder, cut into 1" cubes
1 tsp salt
1/4 tsp pepper
2/3 c chopped onion
In a 4 qt saucepan add 1 quart of water and bring to a boil. Stir in pork, onion, salt and pepper; simmer about 45 minutes until pork is tender. Strain, set aside to cool and make your corn cakes. If you are rushing around just used the already prepared shredded pork or even roasted chicken.
It's Friday!! Go join Michael's party@
And Jerri's @
It's Friday!! Go join Michael's party@
And Jerri's @
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ButterYum
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