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Tuesday, July 29, 2014

Creamed Corn Custard Bread or Nicaraguan Torta de Elote--Revised

I absolutely love this recipe.  It's actually a Nicaraguan recipe, but it reminds me so much of a few old soul favorites.  I am a Southern girl, and I love my cornbread and spoon bread too!  Spoon bread evokes memories of sitting in the kitchen chatting with my family with my grandmother standing over the stove.  She was not always the best cook until the past few years, but she was always the expert on the most traditional of  Southern fare--think hoe cakes, chicken and dumplings, spoon bread, fried squash, collard greens, ham, etc.  This dish reminds me of warm, comforting spoon bread.  It's almost like the result of combining a fresh corn corn bread with spoon bread.  It really is the best of both worlds!  My family absolutely loves it!  It's such a special treat, but it's one of the easiest things you'll ever make.  If you're concerned about fat, you can cut the eggs back a bit, but you can't touch the butter.  It will wreck the dish.

This wonderful dish bakes up fluffy and tender with a rich, butter, deep corn taste.  It's far better than the cornbread with fresh corn kernels that can be a bit off-putting to some, since the corn often dries up and creates an unpleasant textural contrast.  The corn in this dish remains moist, tender, and plump.  Most of it, in fact, just becomes one with the batter.  Oh my!  I think I'll have to make this tonight!!

If you have picky eaters in your family, don't call this cornbread, or it will mess their little heads all up.  This dish is quite far from regular cornbread.  It's not dry or gritty in the least bit, and there's no corn flour.  This bread is moist and custardy, so be sure not to lose your own battle for yourself with picky eaters by calling this cornbread.  Their expectations will be all messed up, and they won't be open-minded to it at all.

Creamed Corn Custard Bread or Nicaraguan Torta de Elote

1 c fresh corn kernels or frozen corn
1 stick butter, melted
1 can condensed milk
5 TB sweet rice flour*
2 TB potato starch*
1 TB baking powder
5 eggs

*These ingredients can be subbed for all white all purpose flour, if you are not on a gluten-free diet.

1. Preheat oven to 350F.

2. Blend all ingredients together in blender until blended just until combined.

3. Bake in a greased loaf pan or square pan.


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