Registered participants will be emailed the recipe along with details to join the class via Zoom the week before the class and again as a reminder 1 hour before class begins.

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Join Belén Rodríguez of Quebracho to learn how to make sweet corn empanadas from scratch! The traditional humita corn tamal recipe in northern Argentina was adapted to a porridge and then to a common empanada filling. Each empanada bite brings a well-balanced texture of creamy and crunchy corn, followed by sweet and savory notes that end with a mild hint of spice. You can now make your own using Mississippi Market’s local produce and quality ingredients, including frozen corn!