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.
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
- Preheat oven to 350F (180C). Grease a 9×9 cake pan or cast iron skillet.
- Put the corn kernels, milk and vanilla in a blender or food processor and puree for 30 seconds.
- 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.
- Incorporate the corn mixture to the butter mixture.
- 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.
- 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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