You cannot duplicate wheat bread with any kind of corn flour, but you can make things that are just as delicious, and hot every single time.
MY recipe for a few corn fritters is 1/4 cup of masa, 1/8 cup of gluten free Bisquick (to which I add another teaspoon of baking powder), and 1/8 cup of any kind of gluten free pancake mix ~ sometimes I double the recipe and add a can of corn.
You can add peppers if you want.
The way you cook these is get a skillet. Put in the oil. Pour in enough batter to cover the bottom. Cook it about 3 minutes on a side ~ or the same way you would any pancake.
Set it aside to solidify.
Takes about 10 minutes!
I've been cutting these cakes into quadrants. The other day I took a corn pancake, put some cream cheese on a quadrant, then put on some more cream cheese and another quadrant. And so on until I had a stack. Then poured on some sugar free gluten free maple flavored syrup, and some fresh mixed chopped fruit.
That was a diabetics night cap ~ half hour later it put me to sleep. Must remember to use more insulin next time!
I've done pretty much the same thing with a thinner batter that gives me wraps. Cook up some shrimp. Spice them with some scotch bonnets ~ be careful as you chop 'em up. These puppies can numb your hand, and your eyeballs! Put the spiced shrimp on half the pancake. Flop the other side over it ~ should look like a cheaply made omlette. Now, take it out of the skillet and put it on a paper plate (so it doesn't cool down so fast). Pour on some fresh homemade salsa.
Eat!
Hey, I am just sitting eating some carne sea and a bite of chiccorino but that sound ds delicious with red and yellow habeneros.
I’ll make some tomorrow and get back to you.
Tamales with the meat
Carne Seca