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.


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!