Gorditas

• FOR THE SHELLS:
• 1 can (14.5 Oz. Can) Creamed Corn
• 1 cup Water
• 1 teaspoon Salt
• 1-2/3 cup Corn Meal
• 2 Tablespoons Butter
• 1 cup Shredded Mexican Cheese
• FOR THE TOPPINGS (USE WHATEVER YOU PREFER):
• 1 pound Prepared Taco Meat
• 1 can (15 Oz. Size) Black Beans, Drained
• 2 cups Other Optional Toppings: Shredded Cheese, Diced Tomatoes, Cilantro, Sour Cream, Etc.

1. Preheat oven to 400u0b0F. In a medium-sized sauce pan, add creamed corn, water and salt. Heat on medium-high, stir and add corn meal; cook until thick. Add butter and cheese. (I added a bit more water here until I could get it all blended well. Use your discretion.)
2. Drop by heaping tablespoons into a well-greased muffin tin. Press the batter up the sides of each hole using a tart shaper and your fingers.
3. Bake 20-25 minutes. Allow to cool for 5 minutes. Remove from the pan and fill individual cups as you please. Top as desired.
4. Dig in!
5. This recipe was found at A Little Bit Crunchy, A Little Bit Rock and Roll.

shells, water, salt, meal, butter, mexican cheese, toppings, taco, black beans, tomatoes

Taken from tastykitchen.com/recipes/breads/gorditas/ (may not work)