Let me say it again, these were SO GOOD!
In my family we judge the recipes I make by saying "keeper" of "tosser".
One bite of these and everyone was saying, "KEEPER!"
For taco night I usually make my hand pressed corn tortillas, but tonight I thought I'd try something a little different.....
1 (14.5 oz) can creamed corn
1 tsp. salt
1 c. water
1 c. plus 2/3 c. corn meal
2 T. butter
1 c. shredded cheddar or jack cheese (I used a combo)
black beans with onions and cumin, shredded lettuce, tomatoes, cheese, lime wedges, homemade salsa, or anything else you like to put on tacos.
Preheat oven to 400 degrees F.
In a medium sized sauce pan, add creamed corn, water, and salt. Heat, stir and add cornmeal. Cook until thick. Add butter and cheese.
(little J demonstrating)
Drop by heaping tablespoons into WELL GREASED muffin cups. Smear with the back of a spoon up the sides or with wet fingers.
Bake for 20 to 25 minutes. Allow to cool for 5 minutes.
Let everyone fill with their own toppings. (I got about 15 gorditas made with this batch.)
(from Dinner a Love Story)