One of the things I love about having a blog is that sometimes it makes me get out of my comfort zone, and do things I am always putting off. One of those things is cooking. I have always loved my mom’s corn cake– torta de choclo– and for Hispanic Heritage Month I wanted to learn how to make it.
This isn’t a traditional Ecuadorian cake per se, however, I grew up eating it and it holds a special place in my heart. So I asked my mom for the recipe and made it from scratch! It turns out, it is super easy to make and with una tazita de café it is the perfect afternoon or snack or breakfast treat.
Here is what you need to make my mama’s easy corn cake:
2 cups of corn meal
2 cups of sugar
1 can of cream corn
1/4 lb of butter
grated cheese/cubed cheese (whatever your preference)
This cake is super easy to make because it only requires a wooden spoon to mix the ingredients together– no mixer!
you mix in all the ingredients, the wet ones, then the dry ones in– the cheese is last.
After everything is mixed in — you put butter in a receptable (we use Pyrex glassware) but you can also use muffin tins. You put the batter in, and then beat an egg to make a shiny glaze on top.
This goes in the oven at 450 degrees F, for about 30 minutes. You should check it to make sure the middle is cooked before removing it from the oven.
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This post is part of Inspired by Familia’s blog hop for Hispanic Heritage Month! Check it out!
Throughout the month, go to Inspired by Familia to get the updated schedule and follow along. Here are the wonderful Hispanic bloggers participating Mama Latina Tips, Mommy Maestra, Embracing Diversity, Your Sassy Self, Hispanic Mama, Guapologia, Mama Educa, Inspired by Familia, One Post At a Time, La Cooquette, Spicy Latina Mom, Nerdvana Kingdom, LadydeeLG