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Cornbread stuffed with cheese

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Cornbread stuffed with cheese

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Tempo de preparo

1 hour(s)


30 servings


  • Corn | 2 can(s)
  • Wheat flour | 150 g
  • unsalted butter | 1 tablespoon
  • Eggs | 2 unit(s)
  • Milk | 200 ml
  • Salt |  to taste
  • Mozzarella | 250 g
  • Angel Hair Pasta | 200 g
  • Egg whites | 2 unit(s)


  1. In a blender, beat the corn, flour, butter, eggs, milk, and salt. To leave the dough with pieces of corn, use the pulse function.
  2. Pour the mixture into a wide-bottomed pan, and bring to the boil, stirring until the dough comes away from the bottom of the pan.
  3. Wait for it to cool and, with wet hands, make balls.
  4. Squeeze the balls in the palm of your hand to form discs. Then place a piece of mozzarella in the middle, and close again forming the stuffed cupcake.
  5. Break up the angel hair pasta, and set aside.
  6. Dip the dumplings, passing in the egg white, and then in the broken angel hair.
  7. Fry in hot oil, and drain on absorbent paper.

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