Cornmeal Cakes Stuffed with Cheese or Meat Recipe
These crispy, golden Cornmeal Cakes Stuffed with Cheese or Meat Recipe—perfect for lunch, dinner, or a hearty snack. Naturally gluten-free and easy to customize, this Latin comfort food favorite is made with simple pantry ingredients and full of bold flavor.
Ingredients
For the Dough:
- 2 cups precooked cornmeal masa harina or PAN
- 1½ cups warm water
- ½ teaspoon salt
For Cheese Filling:
- 1½ cups shredded mozzarella queso blanco, or cheddar
For Beef Filling:
- 1 lb ground beef
- 1 small onion chopped
- 1 garlic clove minced
- ½ teaspoon cumin
- Salt and black pepper to taste
Instructions
- 👩🍳 InstructionsPrepare the Dough:Mix precooked cornmeal, warm water, and salt in a bowl. Knead until a soft dough forms. Let it rest for 5 minutes.Cook the Fillings:Cheese Option: Shred and set aside.Beef Option: In a skillet, sauté onion and garlic until soft. Add beef, cumin, salt, and pepper. Cook until browned and fully cooked.Shape the Cakes:Divide the dough into 6–8 balls. Flatten each into a disc, place the filling in the center, and fold the dough over to seal. Gently flatten into patties.Cook the Cakes:Pan-Fry: Heat a skillet with a small amount of oil over medium heat. Cook each cake for 4–5 minutes per side until golden and crisp.Bake: Preheat oven to 375°F (190°C). Place cakes on a baking sheet and bake for 15–18 minutes.Serve Hot:Enjoy with salsa, avocado slices, black beans, or a fresh salad.
Notes
Tips & Notes
- Wet your hands while shaping the dough to prevent sticking.
- Do not overfill or the cakes may split during cooking.
- Use masa harina or precooked cornmeal only—regular cornmeal won’t work.