These cornmeal doughnuts (bizcochos) are usually deep fried with cheese, but this lighter version is baked and made sweeter with creamed corn. Enjoy these traditional treats for snacks, breakfast, or dessert, and you can even adjust the toppings to make it a sweet or savory dish. These are a combination of corncake, muffin, and doughnut, so you can make them into a savory meal with salsa, avocados, jalapeños, and hot sauce, or bring out their sweetness with a dollop of syrup and fresh fruit.
2 cups masa harina
11⁄2 teaspoons salt
3 tablespoons brown sugar 1 cup warm water
1⁄3 cup creamed corn
1 teaspoon vanilla
Preheat oven to 350 degrees.
In a large bowl, mix masa harina, salt, and sugar together. Add the warm water in small batches, mixing with your hands.
After water is combined, add rest of ingredients, mixing with your hands to combine.
When dough forms, pinch off thumb-size pieces and roll between your hands.
Form small palm-size tubes and close them to form rings.
Place rings on greased baking tray and bake for about 35 minutes, or until golden brown.
Allow to cool before enjoying.
The Blue Zones Kitchen fuses scientific reporting, National Geographic photography and 100 recipes that may help you live to 100. The Blue Zones’ food tradition is going the way of the dodo bird, thanks to the encroachment of the American Food Culture.
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