3 cups water
1/2 cup yellow cornmeal
1/3 cup masa harina
3 cups corn kernels, pulse din food processor
1 cup Parmesan, grated
1/2 teaspoon cayenne
Salt and pepper, to taste
2 eggs, beaten
1/2 cup all-purpose flour
1/2 cup vegetable oil
Simmer water in pot over medium heat. Whisk in cornmeal. Whisk in masa harina. Stir in corn and cook over low heat until mixture is thick and smooth, about 5 minutes. Take mixture off heat. Stir in Parmesan, cayenne and salt and pepper. Lightly coat a 9" x 13" baking dish with oil. Spread mixture into baking dish. Place in refrigerator for 1 hour until firm. Cut out corn cakes form baking dish using a biscuit cutter. Dip cakes into egg and then dust with flour. Fry cakes in vegetable oil over medium heat until golden brown. Drain on paper towels. Serve tamale cakes with carnitas, shredded chicken or beef, salsa and sour cream.
