|
Colonial Fresh Corn Cake
Very similar to the corn cake served at Casa Fuerte, restaurant in Tlaquepaque, San Pedro, Mexico
8 – 10 side dish servings
Sauce:
4 c. water
1 fresh poblano chile (about 3 oz.), stemmed, seeded and cut into thick strips. (You may want more, depending on the flavor of that particular chile)
1 small green bell pepper, stemmed, seeded and cut into thick strips
1 ½ c., loosely packed, fresh baby spinach (I had to use frozen spinach worked out fine)
¼ c. white onion, chopped
3 whole cloves (I didn’t have any on hand so I used about ¼ tsp. ground cloves
2 cloves garlic, flattened
2 whole bay leaves
Bring 4 cups of water to a boil in large saucepan and add poblano chile and next 6 ingredients. Boil until vegetables are tender about 30 minutes or so. Discard bay leaves and I guess the cloves. Drain, reserving ½ cup of cooking liquid. Transfer vegetables and the reserved cooking liquid to blender. Blend chile mixture until smooth
¼ c. butter
3 Tbsp. all –purpose flour (I think corn starch, used properly would work just as well in order for this to be a gluten-free sauce)
1 c. whole milk
2 tsps. chicken bouillon (omit for gluten-free)
Melt butter in heavy medium skillet over medium heat. Add flour (or cornstarch) and whisk in milk. Add blended chile/vegetable mixture. Whisk in bouillon (if you choose to use it). Season sauce to taste with salt and pepper. This can be made a day ahead. Cover and refrigerate. Bring to a simmer before using.
Corn Cake:
4 c. fresh corn kernels, cut from 4 ears (I used frozen corn and it worked out fine)
4 large eggs
1 c. whole milk
9 Tbsp. unsalted butter, melted
2 Tbsp. sugar
1 ½ tsp. baking powder
1 tsp. salt
Preheat oven to 350 degrees. Line 13x9x2 inch baking pan with foil. Butter and flour foil. (I used Pam just fine. No foil or flour.) Working in 2 batches, puree all ingredients in blender until almost smooth. Transfer batter to prepared pan. Bake until cake is golden brown and tester inserted into center comes out clean, about 1 hour. Invert cake onto platter. Cut into squares and serve warm with warmed sauce.
Recipe from owner of Casa de las Flores, B&B in Tlaquepaque, Mexico.
|
|
|
|
|
