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Corn Cups, Cheese (D, TNT)
Source: Venezuela friends, don't remember exactly who because I have been making these for many years
Yield: About 12

1 3-oz. package cream cheese, Philadelphia type
6 tablespoons butter or margarine
1 cup flour
1/2 cup white or yellow cornmeal
1/2 teaspoon salt
Mozzarella or Queso Blanco cheese

Cream together the cream cheese and the butter or margarine. Add a little at a time the combined flour and cornmeal and the salt until well blended. Turn out onto a floured surface and knead until the mixture holds together.

Make 1" balls and press each into miniature muffin tins, forming cups to line the molds. Bake in a preheated 325°F oven for 15 to 20 minutes.

Fill while warm with small pieces of the cheese. Manchego Cheese is also good here but it is somewhat hard so should be grated.

Variation: Cool the corn cups and fill with mashed, salted avocado. (Not guacamole which I think doesn't allow the real avocado flavor to be tasted.)

Posted by Elena Eder

Nutritional Info Per Serving: N/A