Thursday, January 19, 2012

Colonial Corn Bake - Talaquepaque, Mexico

As we plan to make a trip to Mexico for our granddaughter's birthday I have been reflecting on previous
trips as well as when we lived about 30 miles, down the coast from Manzanillo. So many great memories...
which of course includes food.

Colonial Fresh Corn Cake
is absolutely one of my favorites.
I blogged about it a couple of years ago,
but I'm bringing it back.

You can get a good look at it in the lower left-hand portion of my collage above. It is worth every step... and every bite!

Colonial Fresh 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.

Also pictured in this collage: Guacomole with tostados, tropical fruit compote with yogurt, tamarind margarita, shrimp bisque, fresh bread with butter wrapped in corn husk.
Restaurant - Casa Fuerte, Tlaquepaque, Mexico, a "town" within Guadalajara.


Friday you will find me joining in with other "Foodies"
for Foodie Friday at Designs by Gollum
Don't miss out on some major mouth-watering recipes!!

1 comment:

Theresa said...

Get that ready and I'll be on my way:) Sounds YUMMY! Have a blessed day dear friend, HUGS!