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Mexican Corn Cake

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Here in California, we like to celebrate our area's Mexican heritage. I have personally heard many tales of my uncle Rudolfo Kaplan who was part of the thriving Jewish community in Mexico City, and many kosher specialties demonstrate the blending of cultures.

This recipe is simple and quite versatile. It can be served Pareve or Dairy, as an entree or side dish. A perfect accompaniment is to cook your favorite fish ala Vera Cruz, by poaching it in Salsa.


8 (6-inch) Corn Tortillas
1 1/3 cups Self-Rising Flour
1/2 cup Sugar
1/4 cup dry minced Onion
1/4 teaspoon Baking Soda
2 cups frozen Corn kernels, defrosted
2 Eggs
1/2 cup Vegetable Oil
1 (14 1/2 ounce) tin diced Tomatoes in Juice, undrained
1 (7 ounce) tin diced Green Chiles, undrained (Yes, they're mild)
6 ounces grated Jack Cheese, pepper or plain (Optional)
1 Avocado, sliced
1/3 cup minced Cilantro


Preheat the oven to 325 degrees.

Spray a Rectangular, ovenproof-glass baking dish with Vegetable Oil.

Place the Tortillas in the bowl of a Food processor which has been fitted with a metal blade, and process until the size of rice.

Put the ground Tortillas in a large mixing bowl with the other dry ingredients, and stir until thoroughly mixed. Stir in the Corn Kernels.

In another bowl, beat the Eggs and Oil together. Mix in the Tomatoes and Green Chiles.

Add the Egg mixture to the Corn mixture, and stir until completely blended.

Pour the batter into the baking dish, and bake for one hour. Remove from the oven, and sprinkle with Cheese if you are going to use it. The Cheese will melt on contact with the hot Cake.

Garnish with the Avocado and Cilantro. Serve hot. This will make six main-dish servings.

Copyright 2002 Eddy Robey
Excerpts from It's Not Just Chicken Soup.
hosted by the Gantseh Megillah

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