- 2 1/4 cup gluten-free low-sodium vegetable broth or water
- 1 tablespoon corn oil or extra-virgin olive oil
- 1/4 teaspoon fine sea salt
- 2 cups masa harina
- 1 teaspoon cumin
- 1 cup corn kernels
- 1 tablespoon extra-virgin olive oil
Divide dough into 8 pieces. Form each into a ball and then press into 1/2-inch-thick patties.
Heat a griddle pan or cast iron pan with remaining tablespoon oil to medium high heat. Working in batches and taking care not to overcrowd the pan, cook cakes until blackened, 4 to 6 minutes per side. Serve warm.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.