I decreased the corn meal to 2/3 cup and increased the flour by 1/3 cup. ** I local restaurant (ower is from S.America) serves corn cakes with COTILLA cheese to be sprinkled (generously) on top. It a white cheese that can be grated (not as firm of a texture as parmesan or romano - it's light and has a hint of sea salt). It's an awesome addition (the sweet & salt contrast with the syrup)! Our large food chains carry it but I'm sure there are parts of the country where you might need to look for it at a cheese specialty shop or a grocery that caters to the Hispanic community.
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I decreased the corn meal to 2/3 cup and increased the flour by 1/3 cup. ** I local...