Photograph of the finished Gorditas de nata

Mexico · Bánh ngô kem sữa Gorditas de nata

Gorditas de nata

40 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Masa harina Masa harina 1.3 lb
  • Photograph of Fresh cream Fresh cream 2 cups
  • Photograph of Sugar Sugar 8.5 oz
  • Photograph of Baking powder Baking powder 0.7 oz
  • Photograph of Cinnamon powder Cinnamon powder 0.4 oz
  • Photograph of Unsalted butter Unsalted butter 4.2 oz
  • Photograph of Salt Salt 0.3 oz
  • Photograph of Sweetened condensed milk Sweetened condensed milk ⅔ cup

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.

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