Recipes With Corn To Enjoy For Breakfast

Corn was considered the food of the gods in ancient Mexican and Central American civilizations, so it was strongly rooted in the gastronomic tradition of these regions.

To vary your breakfasts, without losing good nutrition and energy intake, it is best to opt for the following recipes with corn. This food, in any of its presentations, provides satiety because it contains a high percentage of fiber, which helps prevent or combat constipation.

At the same time, it is a low-fat cereal type, something that is undoubtedly very flattering for any balanced diet. On the other hand, corn is a food rich in carbohydrates, starch and sugars, hence it provides us with a large amount of energy to start our day in the best possible way.

In combination with the right ingredients, this cereal can provide us with a highly nutritious breakfast. To check it, go ahead and try the recipes with corn, of Latin American origin, that we present below.

Recipes with corn for your breakfasts

1. Puerto Rican cream with corn

Ingredients (for 1 person)

• 1 cup of milk (200 ml)
• ⅓ cup of cornmeal (50 g)
• ¼ tablespoon butter (5 g)
• 2 tablespoons of sugar (30 g)
• 1 pinch of cinnamon and salt

Preparation

1. First, we mix the cornmeal with the cinnamon, salt and sugar in a bowl.
2. Besides, we heat the milk in a saucepan over low heat. It is important not to let it boil, since we will only need it to be warm so that, when adding the flour mixture, the ingredients are well incorporated.
3. We raise the flame of the fire and add the butter, continuing to stir with slow and enveloping movements. 
4. When it starts to boil, we turn off the heat and let it rest for a couple of minutes.
5. Serve hot with a pinch of cinnamon on top. What a treat!

2. Arepas with sesame seeds

Ingredients (for 2 people)

• a pinch of salt
• Vegetable oil
• Water (the amount needed)
• 4 tablespoons of brown sugar (40 g)
• 1 / cup of sesame seeds (50 g)
• 2 cups of precooked white cornmeal (200 g)
• Optional: 2 tablespoons rolled oats

Preparation

1. In a bowl, we place the precooked cornmeal together with the sesame seeds, the pinch of salt and the brown sugar. Add water little by little to form a smooth dough, which should be dense and flexible enough so that it can be easily kneaded. If it is too liquid, we must add another little flour.
2. We knead with our hands (wet, so that the mixture does not stick to us) for a few minutes and we take a portion of dough, the size of our hand or a little less, and form a ball. Then, carefully flatten the ball and repeat this procedure until all the dough is used. The arepas should be, preferably, thin or of an intermediate thickness.
3. We lightly grease a non-stick pan with a little vegetable oil and put it to preheat for two minutes.
4. We place the arepas in the pan, over medium heat for about 10 minutes: 5 on one side and 5 on the other. We cover the pan and let them cook for another five minutes. In this time, they will inflate, making them considerably round.
5. We serve with the white cheese of our preference, cut into thin slices or grated. Additionally, we can accompany our breakfast with a natural fruit juice or an energy shake.

3. Pancakes with cornmeal

Ingredients (for 2 people)

• Medium egg
• 1 tablespoon of honey (25 g)
• 1 teaspoon of salt (5 g)
• Water (the amount needed)

• ¼ glass of evaporated milk (50 g)
• ⅓  cup of all-purpose flour (50 g)
• 2 teaspoons of baking powder (10 g)
• 1 cup of precooked cornmeal (150 g)
• Optional: ground cinnamon
• Side dish: apple compote

Preparation

1. In a bowl, mix the flour, salt, baking powder and, if desired, cinnamon. We leave a space in the center to place the honey.
2. Next we will proceed to add, little by little, the boiling water while stirring with the help of a spoon. Cover the bowl with a cloth and let the ingredients rest for about ten minutes.
3. Besides, we break the egg and mix it with the evaporated milk. Beat until stiff and add it to the mixture with cornmeal.
4. With the help of a hand mixer, we mix all the ingredients well until we get a flexible homogeneous dough.
5. Grease a frying pan with a little vegetable oil and preheat it over medium heat. Once ready, we pour the dough and start cooking. Each pancake will need to cook on both sides for 2 minutes or more, depending on the thickness. We will know that they are ready when they are golden brown on both sides.
6. Serve hot with a couple of tablespoons of applesauce on top and voila!

As a last recommendation, we want you to know that the companions of the last two recipes with corn can be modified depending on your preferences and the nutritional contribution you want to achieve with your breakfast. The important thing is that you do not add more carbohydrates, to avoid falling into excesses. Remember, your health comes first.