Corn Gorditas

1 can creamed corn

1/2 c water

1/2 tsp salt

2/3 c cornmeal

1 tbsp sugar *optional

1 Tbsp butter

1/2 c jack, cheddar or pepper jack cheese

Fillings of your choice: ground beef, shredded pork or rotisserie chicken,

lettuce, tomatoes, sour cream, guacamole

...whatever you like on tacos.

Preheat oven to 400. In a saucepan over medium heat, combine the corn, salt and water (sugar, if desired). Whisk in the cornmeal and cook, stirring constantly, until the liquid is absorbed, about 5 minutes. Add the butter and cheese, stirring to combine. Remove from heat. Divide evenly into a 12 cup greased muffin tin, pressing in into the bottom and up the sides to create cups (I used buttered fingers). Bake until crisp, 20-25 minutes (less for softer gorditas). Let cool for 5 minutes, then turn out and serve warm with fillings of your choice.

Dana's Note: These are right up my alley - crispy, creamy, corny...yum. Also easy and fast - about 35 minutes total (mix corn and cook while oven preheats; brown meat and chop ingredients while gorditas bake). The original recipe (found in a magazine but I forget which one) used a 6 cup muffin tin, but I like these kid-sized. My almost-one-year-old scarfed 'em like crazy.