Mexican Corn Cakes

Happy Cinco de Mayo! If you are Gfree I hope you experiment with Mexican Cuisine. Corn is a main ingredient in mexican cooking and most recipes are just naturally gluten free!   Some people are put off because they think its spicy but it doesnt have to be! Check out my Mexican Corn Cake recipe below.

Mexican Corn Cakes

Ingredients

1 cup of Masa Flour ( corn flour)

½ cup of warm water

Canola Oil

1 can of refried beans ( Make sure they are Gluten free!)

Sliced scallions

Monterey Jack Cheese Shredded

Feta Cheese Crumbled  ( I prefer Cojita Cheese which is a Mexican cheese but feta is a great substitute!)

Directions

·        Take your Masa flour and slowly work in the warm water to form a dough. If your dough is to dry add more water. If it’s too wet add more flour.

·        Rip off golf ball size chucks of the dough and flatten it into a pancake, about a ¼ inch in thickness.

·        Fry the corn cake on both sides until golden brown (about 5 minutes on each side).

·        Lay the fried corn cakes on paper towels to soak up excess oil and allow to cool so they are easily handled.

·        Spread the corn cakes onto a baking sheet (ungreased) and sprinkle with the Monterey Jack Cheese onto each cake. Place them in a 400 degree oven until the cheese is golden brown.

·        Spread a thin layer of refried beans onto each cake and sprinkle with scallions and crumbled feta or cojita cheese and place back in the oven until the crumbled cheese begins to soften ( about 8 – 10 minutes)