Mexican Corn Cakes
Inquiring Chef
Inquiring Chef
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Ingredients

  • 400 degrees
  • 25 minutes
  • 12 corn cakes
  • 1½ cups cornmeal
  • ½ cup flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ½ cup grated cotija or queso fresco cheese
  • 2 cups frozen corn
  • ¾ to 1 cup water
  • 3 Tablespoons vegetable oil

Instructions

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