Cornbread stuffed with cheese

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Cornbread stuffed with cheese

Name: Cornbread stuffed with cheese
Prep time: 1 h
Total time: 1 h
Yield: 30 Porções
Ingredients: 2 can(s) Corn; 150 g Wheat flour; 1 tablespoon unsalted butter; 2 unit(s) Eggs; 200 ml Milk; to taste Salt; 250 g Mozzarella; 200 g Angel Hair Pasta; 2 unit(s) Egg whites

🇧🇷Brazil

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(Português)

1 hour(s)

30 servings

SUÉLEN DIAS

@sueh

Ingredients
Recipe

Corn2 can(s)
Wheat flour150 g
unsalted butter1 tablespoon
Eggs2 unit(s)
Milk200 ml
Salt to taste
Mozzarella250 g
Angel Hair Pasta200 g
Egg whites2 unit(s)

In a blender, beat the corn, flour, butter, eggs, milk, and salt. To leave the dough with pieces of corn, use the pulse function.
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.
Wait for it to cool and, with wet hands, make balls.
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.
Break up the angel hair pasta, and set aside.
Dip the dumplings, passing in the egg white, and then in the broken angel hair.
Fry in hot oil, and drain on absorbent paper.

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Cornbread stuffed with cheese

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