My Life in Peru

An Expat Mom Shares Her Experiences with Peruvian Life, Travel and Food

Pastel de Choclo Dulce – Sweet Cornbread Dessert

Posted on | May 18, 2011 | 4 Comments

Pastel de choclo is a type of moist cake made from ground corn.  It’s similar to cornbread, except it’s much sweeter and moister.  It’s a criollo dish that’s been popular since at least the 1800s in Peru.  The corn in Peru, of course, is the much larger and starchier variety – different from the very sweet corn found in the US. But I imagine that the recipe will translate well using whatever corn you choose.

Pastel de Choclo

Pastel de Choclo from Wikipedia

There is also a pastel de choclo that’s made with meat and served as a meal – sort of like the Southwestern cornbread casserole my mom used to make.  But the recipe I’m giving up today is for the sweet and creamy variety.  It makes a great change from the typical “budins” or bread puddings.


  • 2 cups of choclo or corn kernels
  • 1/2 cup of evaporated milk
  • 50 grams of butter (about 4 tbsp)
  • 3 eggs, separated
  • 1/4 cup of white sugar
  • 1 teaspoon vanilla
  • 1-1/2 tsp baking powder (polvo de hornear)
  • 1/2 tsp salt
  • 1/2 cup raisins


  1. Preheat oven to 350F (180C).  Grease a 9×9 cake pan or cast iron skillet.
  2. Put the corn kernels, milk and vanilla  in a blender or food processor and puree for 30 seconds.
  3. In a large bowl, blend together the butter and sugar with an electric blender.  Blend in the egg yolks one at a time, then the baking powder. Continue blending until it forms a smooth paste.
  4. Incorporate the corn mixture to the butter mixture.
  5. Apart, beat the egg whites with the salt until they form stiff peaks.  Carefully fold the whites into the corn mixture until it’s completely mixed, then mix in the raisins.
  6. Pour the mixture into the pre-greased pan, and cook at 350F for about 30 minutes, or until an inserted toothpick comes out clean.


Best served hot from the oven – you can drizzle a little bit of chancaca syrup over the top when serving.

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4 Responses to “Pastel de Choclo Dulce – Sweet Cornbread Dessert”

  1. Mom
    May 19th, 2011 @ 09:26

    I had forgotten about the Southwestern casserole we used to have. I will have to make one. I am going to try this also, it sounds delish. I’m thinking about cutting the kernels off the cob instead of canned or frozen corn.

  2. Kelly
    May 19th, 2011 @ 13:26

    I need to get a big cast iron frying pan – I think it would work better for making this than my casserole. I might use this to make the southwestern casserole, too, since getting corn meal is hard here. I’d just leave out the sugar and stuff.

  3. Maria
    May 20th, 2011 @ 08:47

    I enjoy this type of dish, and the casserole with a twist (tex/mex) with a touch of jalapenos is very good. Unfortunately, my family is not fond of it (so with no clientele, I cannot make it anymore). Yes, I have a large cast iron frying pan, perfect for this recipe.

  4. Kelly
    May 20th, 2011 @ 11:04

    Ha – I’d make it anyway, and tell them to eat it or go hungry!! 😉

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    I got tired of life happening while I made other plans, so I quit my job and came to Peru. I live here with my Peruvian husband, two sons, three dogs and various other family members, depending on the weather.

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