Name: Salsa-filled corn cups
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 40 servings
Cuisine: Bake
Ingredients: 100.00 g butter; 80.00 ml cream cheese; 125.00 ml maize meal; 250.00 ml flour cake; 1.00 papaya cubed; 1.00 avocado subed; 2.00 limes juice only; 1.00 red chilli deseeded, thinly sliced

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Ingredients (8)

100.00 g	butter
80.00 ml	cream cheese
125.00 ml	maize meal
250.00 ml	flour — cake

Salsa

1.00	papaya — cubed
1.00	avocado — subed
2.00	limes — juice only
1.00	red chilli — deseeded, thinly sliced

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Method:

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.

Salsa

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