Mexican Corn Cakes Recipe

Name: Mexican Corn Cakes Recipe
Total time: 15 min
Yield: 8
Cuisine: Mexican

Recipe By Martha Stewart-3

These mexican corn cakes are best served with meat main dishes.

4.1

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15minstotal

5minsPrep

15m.total

5m.Prep

plan

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Ingredients for Mexican Corn Cakes Recipe

0.19 cup Masa harina
0.06 cup All purpose flour
0.13 teaspoon Baking powder
0.06 teaspoon Coarse salt
0.06 cup Grated cotija cheese
1/4 cup Coarsely chopped fresh or frozen corn kernels
0.09-0.13 cup Warm water
1/2-3/4 tablespoon Vegetable oil, for frying

Nutrition
value

calories per serving

2 g Fat3 g Protein7 g Carbs3 g FiberOther

Current Totals

Fat
2g
Protein
3g
Carbs
7g
Fiber
3g

MacroNutrients

Carbs
7g
Protein
3g
Fiber
3g

Fats

Fat
2g

Vitamins & Minerals

Calcium
83mg
Iron
< 1mg
Vitamin A
1mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
< 1mg
Vitamin B6
< 1mg
Vitamin B9
32mcg
Vitamin B12
0mcg
Vitamin C
4mg
Vitamin E
< 1mg
Copper
< 1mcg
Magnesium
15mg
Manganese
< 1mg
Phosphorus
35mg
Selenium
2mcg
Zinc
< 1mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Recipe By Martha Stewart-3