Cornmeal Batter Recipe

Authentic Mexican Cuisine

By Spices Prince

Appetizer/Side Dish

Make a delicious Cornmeal Batter with authentic Mexican ingredients. 

The Unknown Origin

Cornmeal batter is an essential ingredient in Mexican cuisine and is used in a variety of traditional dishes, such as tamales, pupusas, and gorditas. The exact origin of cornmeal batter in Mexican cuisine is unclear, but it is believed to have developed over time as an adaptation to the available local ingredients and cooking methods. 

Keeping the Tradition Alive

The dough is then shaped into balls, flattened, and cooked on a griddle or other flat surface. Cornmeal batter is an important ingredient in Mexican cuisine, not only for its versatility but also for its nutritional value. Corn is an integral part of the Mexican diet and has been a staple food in the region for thousands of years.

Pitfalls on Cornmeal Batter

 Measuring Ingredients: The key to making great cornmeal batter is measuring the ingredients accurately. Too little liquid can result in a dry and crumbly batter, while too much liquid can make the batter runny. Use a kitchen scale or measuring cups and spoons to ensure that you're using the right amounts of each ingredient, cast your eyes over our article Top Picks for Precision Cooking.

 Mixing the Batter: Cornmeal batter can be lumpy, so it's important to mix it thoroughly for a smooth and even consistency. Gradually add the liquid to the cornmeal and whisk until everything is well combined. Be careful not to overmix the batter, as this can result in tough and chewy finished product.

 Resting the Batter: Allowing the batter to rest for at least 10-15 minutes before using it can help the cornmeal absorb the liquid and result in a fluffier texture when cooked.

 Frying the Batter: When frying the batter, be sure to use a deep fry thermometer to monitor the temperature of the oil. The ideal frying temperature is between 350-375°F. Be careful not to overcrowd the frying pan, as this can cause the temperature of the oil to drop and result in uneven cooking, give our piece a chance to impress you Celebrating the Best of Batter and Frying in Mexican Cooking.

Ingredients

• 1 cup of masa harina (corn flour)

• 1/4 cup of all-purpose flour

• 1 teaspoon of baking powder

• 1 teaspoon of salt

• 1/2 teaspoon of cumin powder

• 1/2 teaspoon of paprika

• 1/2 teaspoon of garlic powder

• 1 egg

• 1 cup of warm water or milk

• 2 tablespoons of vegetable oil

• 1 tablespoon of chopped fresh cilantro leaves

Instructions

1. In a large mixing bowl, combine the masa harina, all-purpose flour, baking powder, salt, cumin powder, paprika, and garlic powder.

2. In a separate bowl, whisk the egg with warm water (or milk) and vegetable oil until smooth.

3. Pour the wet ingredients into the dry ingredients and mix well to form a smooth batter.

4. Stir in the chopped cilantro.

5. If the batter is too thick, add more warm water or milk, a tablespoon at a time, until it reaches a pancake batter consistency.

6. Heat a few tablespoons of oil in a frying pan over medium-high heat.

7. Drop spoonfuls of batter into the hot oil and fry until golden brown on both sides.

8. Drain on paper towels and serve hot as a side dish or appetizer.

Nutrition Facts

• Calories: 150

• Fat: 6 g

• Saturated Fat: 1 g

• Carbohydrates: 22 g

• Fiber: 2 g

• Sugar: 0 g

• Protein: 3 g

With this Cornmeal Batter, you can make a variety of Mexican dishes such as corn fritters, tamales, pupusas, and more! Share your delicious creations on social media using the hashtags #hivercipes #cornmealbatter #mexicancuisine #authenticflavors #vegetarian