These delicious Corn dough patties can be eaten for breakfast, lunch, or dinner. They can be served plain, with cheese, or stuffed like a gordita. In some towns, this recipe is made using suet or lard, but since those types of fats are not available everywhere (and some people don’t like their taste), we will be using butter. This is one of the humblest meals you can find in our gastronomy, and it has been made for generations. Especially in more rural areas, people will have these patties for breakfast or dinner with coffee. I love that you can make a batch of them and just reheat a couple to have along with your afternoon cup of coffee.