Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the cornmeal and salt in a food processor and process until finely ground. Transfer to a large bowl and stir in the cheese and butter. | 2. Meanwhile, heat the milk in a small saucepan over medium-high heat until almost boiling. Gradually stir enough of the milk into the cornmeal mixture to make a very thick batter. Stir in the corn. | 3. Spray a large nonstick skillet with nonstick cooking spray and set over medium heat. Drop half of the cornmeal mixture, 1 heaping tablespoon at a time, in 6 mounds in the skillet. Flatten slightly and cook until golden brown, about 3 minutes. Spray the griddle cakes with nonstick spray and turn. Cook until golden brown, about 3 minutes, transferring them to a platter when they are done; keep warm. Repeat with the remaining cornmeal mixture to make a total of 12 griddle cakes. Serve with Pico de Gallo, if using. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yellow cornmeal	3/4	cup		305.61	64.3062	7.5762	3.111
salt	1/4	teaspoon		-	-	-	-
mozzarella cheese	1/2	cup	shredded fat free	-	-	-	-
butter	4	teaspoons	melted	114.0	5.2379999999999995	3.562	9.6
milk	1/2	cup	low fat	276.0	6.648	2.748	28.608
corn kernel	2/3	cup	thawed	123.14	24.3178	3.4028	1.3348
pico de gallo				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.