Finally have a fool proof ratio for making gorditas, which, with a little modification, works for sweet gorditas.
2 c. Maseca corn flour
1-2 tsp. Salt
1 tsp. Baking powder
1+1/2 c. Warm water
Sift dry ingredients together with your hands. Then mix in the water slowly.
Cover and rest for at least 45 minutes.
Make a pit, and pour in 2 Tbls. melted butter. Knead til the butter is well encorporated.
Make gorditas, and fry. (I still haven’t mastered the cooking time, but I just cook the living daylights out of them, 
)
Notes: For every additional batch, add 1/4 c. water slowly.
For sweet gorditas
Add 3/4 c. sugar
Add 1 tsp. cinnamon
and cut the salt in half.
Optional: Replace half or more of the water with coconut milk.
. They’re alright…Huh! just thought to myself…I bet a scoop of icecream would go good on these, topped with the strawberry rhubarb sauce I have left over…Crap, I don’t have any.