Entree: Argentina – Northeast Argentina – Mbaipy (A traditional Guaraní-style corn and fresh cheese griddle cake)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 10 min

Total 35 min

Ingredients

- 2 cups (240 g) fine yellow cornmeal
- 1 tbsp (15 g) baking powder
- 1 tsp (6 g) salt
- 1 tbsp (12 g) granulated sugar
- 2 large eggs
- 1 cup (240 ml) whole milk
- 2 tbsp (30 ml) melted butter
- 1 1/2 cups (170 g) grated fresh farmer's cheese or queso fresco
- 2 tbsp (30 ml) vegetable oil or neutral oil for the griddle
- Butter for serving (optional)

Instructions

1. In a large bowl combine the cornmeal, baking powder, salt, and sugar. Whisk to blend evenly.
2. In a separate bowl beat the eggs, then whisk in the milk and melted butter. Pour the wet mixture into the dry ingredients and stir until just combined.
3. Fold in the grated fresh cheese so it is evenly distributed; the batter should be thick but spoonable. Let rest 10 minutes to hydrate the cornmeal.
4. Heat a large heavy skillet or griddle over medium heat and brush with a little oil. Spoon 1/3 to 1/2 cup portions of batter onto the hot surface, flattening slightly to form rounds about 1/2 inch thick.
5. Cook 3–4 minutes per side, or until golden brown and crisp on the outside and set in the middle. Adjust heat as needed to avoid burning.
6. Transfer finished mbaipy to a warm plate and keep covered while cooking remaining rounds. Serve warm with a pat of butter or alongside roasted meats or a simple salad.