Spanish Cheese Cornmeal Cake — Leon Cornmeal Cake with Cheese
Leon vegetarian baked cornmeal cake mixed with grated cheese, milk, and egg, finished golden-crusted in a clay dish, served warm with butter and a small green salad on the side.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Heat oven to 200°C and butter a medium clay dish. Grate 120g manchego cheese and beat 4 eggs in a bowl. Whisk 480ml milk with 60g melted butter in a wide bowl until combined.
Build
Whisk 240g cornmeal, 20g baking powder, and 1 tsp salt into the wet mixture until smooth. Fold in beaten eggs and grated manchego until evenly distributed.
Bake
Pour batter into prepared clay dish, level the surface, and bake at 200°C for 25 minutes until the top is deep golden and a knife inserted into the centre comes out clean.
Rest
Lift the dish onto a board and rest 5 minutes for the cake to settle and firm up. While the cake rests, toss 120g baby salad leaves with 2 tbsp olive oil, 2 tsp sherry vinegar, and 0.5 tsp black pepper in a small bowl.
Plate
Slice the cornmeal cake into 8 wedges, set 4 wedges on warm plates, pile the dressed salad alongside, and serve while the cake is still warm with a golden crust at the edges.
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