creamy corn empanadas


1/2 onion, diced
1 TBSP butter
2 pinches kosher salt
2 cups frozen organic corn
1 TBSP sugar
1/4 tsp turmeric
2 TBSP yellow cornmeal
1 TBSP corn flour or all-purpose flour (to thicken it so that it doesn’t ooze out)
1 cup heavy cream
Fresh ground black pepper
1 egg yolk for painting
Empanada wrappers– the kind for baking, not frying (La Saltena is best)


In a saucepan over medium heat, sweat the onion in butter and salt until translucent, about 3 minutes. Add the corn and cook over medium high for about 5 minutes. Sprinkle the corn with the sugar and turmeric and stir constantly for about 2 minutes. Sprinkle the cornmeal and flour on the corn, using a whisk to combine well. Add the heavy cream and cook until the corn has softened, about 2 to 3 minutes. Season with freshly ground black pepper.

Let filling cool, then follow these instructions:

Line 1 cookie sheet with parchment paper (in case of blowouts). Fill wrappers, fluting the edges or using a fork to seal them well. Paint with a beaten egg yolk (for color). Bake at 350 for 25 minutes or until golden brown.

nutritional information: not available
yield: 24 servings (serving size: 1 empanada)
time: 45 min
source: Alton Brown’s Better Than Grannie’s Creamed Corn recipe (for filling)

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s