Tamale Corn Cakes With Carnitas

For the corn cakes:
3 cups water
1/2 c. cornmeal
1/3 c. masa harina
3 c. fresh corn kernels, pulsed in a food processor
1 c. Parmesan, grated
1/2 t. cayenne
salt to taste
2 eggs, lightly beaten with 1 T. milk
1/2 c. flour
1/2 c. vegetable oil

For the carnitas:
1/4 c. ketchup
2 T. apple cider vinegar
2 T. prepared yellow mustard
2 T. brown sugar
1 T. Worcestershire sauce
1/2 t. cayenne
3 c. leftover cooked meat (pork, rotisserie chicken)

For the corn cakes:
Lightly coat a 9x13 baking dish with nonstick spray.
Simmer water in saucepan. Whisk cornmeal gradually into water then whisk in masa harina. Stir in the corn and cook until mixture is thick and smooth, about 5 minutes. Off heat, add Parmesan, cayenne, and salt.
Spread mixture into prepared baking dish and chill for 1 hour. When firm, cut into cakes using a biscuit cutter.
Dip cakes into the egg mixture, then dust with flour. Fry in oil in a saute pan, browning on both sides. Transfer cakes to a paper lined plate and serve.

For the carnitas:
Simmer all ingredients (except meat) in a skillet over medium heat for 5 minutes.
Add meat; cook until hot.

Makes 10-12 corn cakes and 3 c. carnitas. Total time 1 hour + chilling.

Verdict:
When I made these I forgot to put the corn in the food processor. I also don't think I cooked them long enough so when I was cutting them they didn't hold their shape so I just molded them with my hands. It seemed to work out pretty well. When I was cooking these I expected them to be dense. When we ate them they were hollow in the middle. Blake and I both liked these. We were not really a fan of the carnitas. It was a little too sweet for our liking.