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


SAUCE
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


CORN CAKE
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


SAUCE
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.)


CORN CAKE
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

http://designsbygollum.blogspot.com/

Don't miss out on some major mouth-watering recipes!!

Little Red Riding Hood for Rednesday

Little Red Riding Hood for

Rednesday

My daughter-in-law and granddaughter
Mexico - 2006

Family and friends come to their first

Halloween party

The "fortune teller" was a huge hit with the
older children.

This time of year I enjoy looking back  when we lived in

Mexico. We hosted three Halloween parties for

our granddaughter, Carmen, on the right.

She is sitting with her little friend,

Yoda-lay... (isn't that cute?)

This was so much fun and we enjoyed seeing the

children get dressed up.

We had crafts, food, fishing booth, the fortune teller,

and best of all.. the "scary story". I wrote it but my daughter-in-law told the story... with amazing gestures and drama. We loved seeing how much fun she had using sound effects. You probably remember these little tricks too ... the cold, wet spaghetti, furry toy mouse and other things that are "icky" and make you scream.

Great memories in Mexico!

Visit It's a Very Cherry World

for Rednesday Wednesday

http://suelovescherries.blogspot.com/


Leaving on a jet plane...

We will fly to Mexico on Thursday to see our oldest son and his little family. He is our business partner and a good one at that! We'll be back either Monday or Tuesday.
On June 25th we will fly to Lubbock, Texas to help our middle son and his wife and their two Great Danes with their drive to San Diego where they will live for one year. She is a dermatologist and will have a fellowship with a group of fantastic doctors. We are so happy for them!