7 cornmeal cake mexican Recipes

potatoes, peeled and sliced 1/2 to 3/4 inches thick (about 1 lb.), low-fat milk, separated, corn (mexican mix with peppers, if desired), green chilies, diced, low-fat cheddar cheese, shredded (or low-fat mexican cheddar and monterey jack blend), flour, cornmeal, seasoning salt, dried oregano, garlic powder, pepper, egg, butter, separated, butter, separated

butter, shortening, masa harina, cold water (may add more to reach consistency of cookie dough), frozen corn kernels, cornmeal, sugar, whipping cream, baking powder, salt

cornmeal, milk, melted butter, baking powder, salt, jalapeno pepper, seeded and chopped finely, grated tex mexican blend cheese, eggs, beaten slightly, oil (for frying )

lump crabmeat, diced green bell pepper, sliced green onion, mexican-style corn, light mayonnaise, italian breadcrumbs, egg, beaten, hot sauce, cornmeal

boneless, skinless chicken breasts, eggs, beaten, all-purpose flour, salt, pepper, ground pepitas, panko crumbs, half-and-half, butter, melted, egg yolk, corn from 1 ear, divided, chopped white onion, freshly chopped cilantro leaves, minced jalapeno, all-purpose flour, cornmeal, baking powder, salt, egg white, extra-virgin olive oil, diced mango, diced white onion, freshly chopped cilantro leaves, sugar, minced jalapeno, salt, chicken broth, half-and-half, queso fresco , for serving