Corn Cakes with Cabrales Blue Cheese and Honey

Corn once played a vital role in the peasant diet of northwestern Spain. Introduced from America, it flourished here and the countryside of Asturias and Galicia is still studded with horréos or granaries. These small buildings on pillars were built to store and protect the cobs. Corn bread and tortos were absolute staples, later superseded by wheat bread.

I came across these tiny corn cakes in the village of Asiegu, high in the Asturian Picos de Europa. The views are a