RECETAS Y COCINA

Ingredients

• 5 cups corn
• 1/4 cup heavy cream
• 1 egg
• 2 tablespoons P.A.N. cornmeal
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 1/4 cup cooking oil
• 12 ounces gouda cheese, cut into 12 sticks

Preparation

Puree corn and press through sieve to yield about 3 cups.

To the corn add cream, egg, flour, sugar and salt, mix well before letting batter rest 15 minutes.

Onto hot griddle or cast iron skillet, pour 1 tablespoon oil, then pour 1/4 cup batter for each pancake. Fry, turning once until lightly browned and firm on both sides.

Remove from griddle and serve wrapped around a slice of cheese.

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