The name of these savouries is literally cupcakes, but they are actually little savoury cakes which are perfect to serve with drinks. You may also serve two or three as an entree with an accompanying sauce. This recipe contains ham, but they are often made with chicken or with prawns.


  • (Quindins De Milho Verde E Presunto)
  • 1 x 500 g (16 oz) can corn kernels, drained
  • 1 onion, grated
  • salt
  • 1/4 teaspoon cayenne pepper
  • 1 cup hot water
  • 5 eggs, beaten
  • 250g (8 oz.) ham, chopped
  • 1 tablespoon parsley, chopped
  • 1 tablespoon butter
  • 2 tablespoons Parmesan cheese, grated
  • 2 teaspoons rice flour or cornflour (cornstarch)


Place the drained corn, onion, salt and cayenne pepper into a saucepan. Cover with hot water; bring to a boil and boil for 5 minutes. Remove from heat and drain well. Puree half the corn in a blender until smooth and combine with the unblended corn. Place all the corn in a bowl and add the beaten eggs, ham, parsley, butter, cheese and rice flour. Mix very well and check the seasonings. Add more salt if necessary. Grease patty tins (mini-muffin tins) and fill 3/4 full with batter. Stand the patty tins in a pan of water and bake at 425 F. until well browned and firm to the touch (about 20 minutes). Allow to cool slightly, then loosen edges with a knife and turn out. Serve in paper cases as savouries (appetizers) or as an entree.

Yield 18 - 20

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Submitted 6/13/05.
Source: Latin American Cookbook
Submitted By: Joy Bowers
Corn and Ham Cupcakes