Green Chile Masa Corn Cakes
TO MAKE THE BATTER: In a medium bowl, stir together the masa harina, all-purpose flour, baking powder, baking soda and salt until combined. Set aside.
In a medium cast iron skillet over medium heat, combine 1 tablespoon butter, corn and green chiles; cook until tender and slightly charred, about 10 minutes. Transfer the vegetables to the bowl with the dry ingredients and stir in the cilantro.
In a measuring cup or small bowl, whisk together the buttermilk and eggs until well blended. Stir the liquid ingredients into the dry ingredients until just combined, making sure not to overmix. Let the batter stand for 30 minutes.
In a cast iron skillet over medium heat, add the remaining 1 tablespoon of butter. Ladle ⅓ cup of batter onto the skillet, letting it spread into a round cake. Cook for 1 to 2 minutes or until bubbles start to form and the edges have started to set. Flip and cook until golden brown, around 1 minute.
TO SERVE: top each corn cake with a dollop of sour cream, guacamole, salsa, black beans and a sprinkle of queso fresco.
Directions
TO MAKE THE BATTER: In a medium bowl, stir together the masa harina, all-purpose flour, baking powder, baking soda and salt until combined. Set aside.
In a medium cast iron skillet over medium heat, combine 1 tablespoon butter, corn and green chiles; cook until tender and slightly charred, about 10 minutes. Transfer the vegetables to the bowl with the dry ingredients and stir in the cilantro.
In a measuring cup or small bowl, whisk together the buttermilk and eggs until well blended. Stir the liquid ingredients into the dry ingredients until just combined, making sure not to overmix. Let the batter stand for 30 minutes.
In a cast iron skillet over medium heat, add the remaining 1 tablespoon of butter. Ladle ⅓ cup of batter onto the skillet, letting it spread into a round cake. Cook for 1 to 2 minutes or until bubbles start to form and the edges have started to set. Flip and cook until golden brown, around 1 minute.
TO SERVE: top each corn cake with a dollop of sour cream, guacamole, salsa, black beans and a sprinkle of queso fresco.