Easy Gordita Recipe

Gorditas! I just like how that sounds. This was my first time making them and, ooh la la, they were good. I love when I find a recipe that everyone likes, especially when it is CHEAP, good for you and turns out well. Then you know it is a keeper. I really think that delicious aroma you smell when you pass by a Mexican restaurant is this, the gordita “batter.” Your house is going to smell really good when you try this.

Easy Gordita Recipe

This makes an amount that is perfect for my family (2 small kids and 2 hungry adults) so you might think about doubling it if you have more in your family.


1 can of creamed corn

1 teaspoon of salt

Little over 1/2 cup of water

2/3 cup of cornmeal

2 Tablespoons of butter

1/2 cup of shredded Monterrey Jack cheese

Toppings (you could do this vegetarian; we like no-meat nights at this house): Rotisserie chicken, pork, beef, beans, lettuce, cheese, tomatoes, olives, sour cream, etc. You know what your family likes!


1. Preheat your oven to 400 degrees.

2. Over medium heat, heat up the corn, salt and a little over a 1/2 cup of water in a pan. Whisk in the cornmeal and cook it, but don’t stop stirring! All the liquid needs to absorb and then you add in the butter and cheese. Then your mixture looks like this….

And this is also when your house starts smelling oh-so good.

3. So divide your corn mixture and make “patties” or “pancakes” with the batter and put them on a sprayed cookie sheet. NOW, this probably isn’t the real way to cook gorditas but baking them is the least messy and and also the healthier way. Make sure that cookie sheet is sprayed WELL! P.S. When cooking on high temperatures I use my ugly cookie sheets…sorry it doesn’t look too nice.

4. You are going to bake these for 20 minutes total but you are going to “flip” them at 10 minutes so they can get crispy on both sides and cook in the middle.

5. Then you top them with your favorite things. My girls thought they were “dinner pancakes” and loved them. Such an Easy Gordita Recipe. Enjoy!


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