Egg Stuffed Corn Cakes

Click aquí para receta en Español


  • 2 Cups of cornmeal. I recommend using harina pan
  • Eggs
  • 1 ½ cups of warm water with food coloring
  • Salt water
  •  Salt
  • Oil


  • In a bowl, add the cornmeal and mix with the warm water.
  • Knead until you form a dough.
  • Cover and let it rest for 20 minutes.
  • Add the salt and mix it in.

With your hands, make a thin corncake.

Fry and take it out of the oil when it’s puffed up.

Crack the egg and pour it into a small cup.

Pour the salt water on top of the egg.

When the corncake is cool enough to handle, cut an opening of 1 ½ inches on the side, to make a pocket.

Pour the egg inside the corn cake.

Fry again until it’s golden.

Enjoy with sour cream or pico de gallo.