Gorditas de nata

Method

1. 1 Mix the masaf flour with sugar, baking powder, cinnamon, and salt.
2. 2 Pour in the fresh cream and condensed milk, then knead for 6 minutes until a soft, pliable dough is formed.
3. 3 The cream replaces the water entirely, which is why this cake is sweet, creamy, and soft, unlike savory cornbread.
4. 4 Press the material into a disc 1 cm thick and 8 cm in diameter.
5. 5 Sear the dry cast iron skillet over low heat for 5 minutes on each side, until golden brown and slightly puffed up.
6. 6 Spread butter on the hot bread and eat it immediately while it's still soft.

With an appliance

• Oven 35 min

  Replace step 5: spray both sides of the gordita with oil, bake on the middle rack at 200 degrees for 12 minutes and flip at minute 6; even heat helps the bread rise uniformly but without the smoky aroma of cast iron.