Masa Corn Cakes are perfect for breakfast, but also a great addition to any meal time. They’re lighter and crunchier compared to a regular pancake which makes them taste even better paired with maple syrup, jam or dunking into a warm bowl of soup. Yes, that’s right! They are just as good paired with savory foods like stewed meats, beans, avocado. They are naturally gluten free by being their awesome selves so this is a perfect excuse to call all your gluten free folks and invite them over for a breakfast party.
I would recommend pouring yourself a cup of coffee and serving these Masa Corn Cakes as soon as they come off the griddle. This is the one time in my house where it feels like a line forms in the kitchen, and for good reason.
Yield: 4 servings
2 c. whole milk
4 T. unsalted butter (plus more for cooking)
pinch of granulated sugar
pinch of salt
1 c. white or yellow cornmeal (finely ground)
maple syrup (for serving)
- Preheat griddle or heavy bottomed pan (like cast iron) over medium heat.
- Bring butter, milk, sugar and salt to a simmer in a small saucepan. Turn off heat.
- Put cornmeal in a large bowl.
- Slowly pour hot milk mixture into the cornmeal, stirring with a wooden spoon continuously until batter is combined.
- Flick a drop of water on the surface of your pre-heated griddle. You’ll know it’s ready when the water skips along the surface.
- Melt a bit of butter in the pan and pour a bit of batter at a time for each pancake. Let sit for around five minutes until golden brown on the bottom, then flip until both sides are golden (you can make these whatever size you want)
- Repeat with butter in pan and batter until all cakes are cooked.
Component In Action
-enjoy for breakfast
-serve on the side with spicy soups and stews