Torta De Elote

Submitted by CunSwim

"A corn soufflé or pudding that can be eaten with Recipe #117915 or with pork in Salsa verde. Some people add sugar or honey. I personally prefer it without sweetener. If you like corn you will love this recipe. It can be made ahead of time and refrigerated or frozen until ready to serve."

 

• Ready In: 1hr 30mins
• Ingredients: 8
• Serves: 6-8

ingredients

• 8 cups corn kernels
• 1 cup butter
• 1⁄2 cup milk
• 1 tablespoon baking powder
• 1 teaspoon salt
• 5 eggs, separated
• 3⁄4 cup fine breadcrumbs
• 1 cup sugar (optional)

directions

1. Puree corn in batches with 1 and 1/2 sticks of butter, salt, baking powder and egg yolks. Add milk if needed to make corn blend easier.
2. Pour mixture into a large bowl.
3. Beat egg whites until stiff and fold into corn mixture.
4. Pour into a baking dish large enough to hold the mixture and for it to raise about an inch.
5. Dot top with butter and sprinkle with breadcrumbs.
6. Place in preheated 350° oven for 45 to 50 minutes until top is golden and a toothpick inserted in center comes out clean.

Reviews

[Queen uh Cuisine]

I really liked this dish. It didn't say when to add the milk so I added it to the corn mixture after it was all pureed. I also added 5 tsp of vinegar to the egg whites it made them perfectly stiff. I used a pampered chef bowl to cook this in since it made so much. I sprayed it with vegtable spray and it came out beautifull. I took photos and will post later. I also made your Rajas Con Creama to go with Yuumm. photos to follow. Barbara

 

[Kim D.]

This was very good. I served this with your Rajas con Crema recipe as suggested and it was wonderful. I didn't use the sugar, as I didn't want it sweet, although I'm sure it would have been good with it as well. I halved the recipe (using 2 large eggs)and baked it in a 9X7-inch glass dish. It gaves us 4-6 servings. Thanks Cunswim for another wonderful recipe!