Creamed Corn Tortilla

Name: Creamed Corn Tortilla
Yield: 8 servings
Cuisine: American
Ingredients: 250 grams Cake flour; 1/2 tsp Baking powder; 1/2 tsp Salt; 200 grams Creamed corn (canned); 1 tbsp Vegetable oil; 1 dash Flour for dusting (cake or bread flour)

cookpad.japan @cookpad_jp

I love tortillas. But corn meal is rarely sold in stores so I tried making them with creamed corn and they were a big success. My two year old son gobbled all of these right up.

They taste best freshly cooked, but if you can't eat them right away, wrap with plastic wrap after cooking and they'll be soft and moist. Recipe by Akito mama

I love tortillas. But corn meal is rarely sold in stores so I tried making them with creamed corn and they were a big success. My two year old son gobbled all of these right up.

They taste best freshly cooked, but if you can't eat them right away, wrap with plastic wrap after cooking and they'll be soft and moist. Recipe by Akito mama

cookpad.japan @cookpad_jp

I love tortillas. But corn meal is rarely sold in stores so I tried making them with creamed corn and they were a big success. My two year old son gobbled all of these right up.

They taste best freshly cooked, but if you can't eat them right away, wrap with plastic wrap after cooking and they'll be soft and moist. Recipe by Akito mama

I love tortillas. But corn meal is rarely sold in stores so I tried making them with creamed corn and they were a big success. My two year old son gobbled all of these right up.

They taste best freshly cooked, but if you can't eat them right away, wrap with plastic wrap after cooking and they'll be soft and moist. Recipe by Akito mama

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Ingredients

8 servings

250 gramsCake flour
1/2 tspBaking powder
1/2 tspSalt
200 gramsCreamed corn (canned)
1 tbspVegetable oil
1 dashFlour for dusting (cake or bread flour)

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Steps

1

Combine the flour, baking powder, and salt into a bowl and mix with a whisk. Add the creamed corn and vegetable oil. Use a rubber spatula to gently combine until no longer floury. Gather it into one lump and cover with plastic wrap. Let it sit at room temperature for about 30 minutes.
2

Place the dough on a floured surface and separate into 8 portions. Form each into a ball and use a rolling pin to roll them out to a 20 cm circle. (The dough gets sticky, so dust with flour while rolling them)
3

Lightly coat a frying pan with vegetable oil and cook the rolled tortillas one at a time on low-medium heat. After 2 minutes, flip over and cook for another 2 minutes.