Dough:
1 cup of cornmeal
1 cup of all-purpose flour
1 tablespoon of baking powder
100 g of butter, melted
1 egg
2 tablespoons of grated cheddar cheese
3 tablespoons of milk
1 teaspoon of salt.
Filling:
2 cans of corn
2 tablespoons of olive oil
1 onion
3 tomatoes
Salt and pepper to taste
1 tablespoon of cornmeal
3 tablespoons of milk
Salsa and grated cheese to taste
Dough:
1 cup of cornmeal
1 cup of all-purpose flour
1 tablespoon of baking powder
100 g of butter, melted
1 egg
2 tablespoons of grated cheddar cheese
3 tablespoons of milk
1 teaspoon of salt.
Filling:
2 cans of corn
2 tablespoons of olive oil
1 onion
3 tomatoes
Salt and pepper to taste
1 tablespoon of cornmeal
3 tablespoons of milk
Salsa and grated cheese to taste
In a bowl, mix all the dough ingredients until smooth
Then, grease a 20 cm diameter mold
Filling:
In a pan, sauté the onion in olive oil
Add the corn, tomato, salt, and pepper and cook
Combine the dissolved cornmeal with milk and stir until thickened
Let it cool, flip the filling over the dough and bake until golden
Sprinkle salsa and grated cheese to serve
