Colonial Corn Cake
8-10 side dish servings
4 c. water
1 fresh poblano chile (about 3 oz.) stemmed, seeded and cut into thick strips
1 small green bell pepper, stemmed, seeded and cut into thick strips
1 ½ c. (loosely packed) baby spinach leaves
¼ c. chopped white onion
3 whole cloves
2 garlic cloves, flattened
2 bay leaves
¼ c. (1/2 stick) butter
3 tablespoons all-purpose flour
1 c. whole milk
2 teaspoons powdered chicken bouillon
4 c. fresh corn kernels (cut from 4 ears) – I used frozen corn
4 large eggs
1 c. whole milk
9 tablespoons unsalted butter melted
2 tablespoons sugar
1 ½ teaspoons baking powder
1 teaspoon salt
Bring 4 cups water to boil in large saucepan. Add poblano chile and next 6 ingredients; boil until vegetables are tender, about 10 minutes. Discard bay leaves. Drain, reserving cooking liquid. Transfer vegetables and ½ c reserved cooking liquid to blender. Blend chile mixture until smooth.
Melt butter in heavy medium skillet over medium heat. Add flour, whisk in milk, then blended chile mixture. Whisk sauce constantly over medium heat until it boils and thickens, about 3 minutes. Whisk in bouillon powder. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to simmer before using.)
Preheat oven to 350 degrees. Line 13x9x2 inch baking dish with foil. Butter and flour foil. Working in 2 batches, puree all ingredients in blender until almost smooth. Transfer batter to prepared pan. Bake until baked golden brown and tester inserted into center comes out clean… about 1 hour.
Invert cake onto platter. Cut into squares and serve warm with sauce.
As involved as this recipe is, I promise you it is a true delight. I would serve it not only as a side dish for lunch or dinner, but for breakfast. I might also be tempted to serve it for a light lunch with a salad and a glass of ice tea... or maybe some light white wine.
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