Salsa-filled corn cups

Recipe from: 1/23/2007 12:00:00 AM
Ingredients 9
Servings 2
Minutes 30


Serving Change
  • 100
  • 80
    cream cheese
  • 125
    mealie meal
  • 250
    cake flour
  • Salsa
  • 1
    medium pawpaw, cubed
  • 1
    medium-sizes ripe avocado, cubed
  • 2
    juice of limes
  • 1
    large red chilli, seeded and thinly sliced


Corn cups
Cream the butter and the cream cheese. In a separate bowl, sift the mealie meal and cake flour with 2ml salt and 1ml black pepper.

Gradually stir the flour mixture into the butter mixture until the dough comes together.

Turn out onto a lightly flavoured surface and knead bread briefly. Press small amounts of a mixture into greased mini cupcake tins, pressing down in the centre and working the mixture up the sides of the tins to form a cup.

You can also roll out the dough on a lightly floured surface, cut out pastry rounds using a 6-7 round cookie cutter and place in the greased cupcake tins.

Bake in a preheated oven until light brown and cooked through. Remove from the oven and allow to cool.

Toss the pawpaw and the avocado with the lime juice and chilli. Fill the corn cups with the salsa before serving.


Read more on: bake  |  fruit


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