Zarela Savory “Cornbread” (Torta de elote)
At the Instituto Familiar y Social, I learned a zucchini dish with a consistency something like a moist, cakey bread, called torta de calabacitas. Over the years I’ve found it a good basis for departures like this version made with corn. Because rice flour has no gluten, it will not rise to be as light as if it were made with wheat flour. I sometimes take the dough and use it to fill roasted and peeled whole poblanos, bake until puffed, and serve as a side dish.
Ingredients
- 1 pound corn kernels fresh, frozen, or canned
- 1 cup unsalted butter or margarine plus more to grease the baking dish
- 2 tablespoons sugar
- 3 large eggs
- 1½ cups rice flour
- 1 tablespoon baking powder
- 8 ounces white cheddar cheese shredded
- 4 ounces poblano chiles roasted, seeded, and diced (2 or 3 chiles, to make about ½ cup diced)
- Cornstarch for dusting the baking dish
Instructions
- Working in batches if necessary, grind the corn by pulsing in blender until coarsely crushed but not pureed. Set aside.
- Preheat oven to 325°F. In large mixing bowl, cream butter until light and fluffy. Add the sugar, one tablespoon at a time. Add the eggs, one by one, beating after each addition to incorporate thoroughly.
- Sift dry ingredients together and add to the creamed mixture in two parts, beating on low speed until each is well incorporated. With spatula or large mixing spoon, fold the ground corn into the batter. Fold in the grated cheese and diced poblano chiles.
- Butter and lightly dust with cornstarch a 13 x 9 Pyrex baking dish. Pour in the mixture and bake at 325°F for 30 minutes or until puffed and golden. A toothpick inserted in the center should come out clean.
Notes
VARIATION: Carrot Casserole (Torta de zanahoria)
This further experiment with the basic zucchini torta from my student years is made just the same as Torta de Elote, except for two departures. Instead of the corn, use l chayote (mirliton squash), simmered in a small saucepan with salted water for 5 minutes or until slightly tender but still crunchy, peeled and diced when cool, and l pound peeled shredded carrots. Fold in the diced chayote and shredded carrots after the dry ingredients, and proceed as above. I sometimes make this version in the form of muffins, baked in buttered and cornstarch-dusted muffin tins at 375°F for 15 minutes.
Makes 12 muffins
Nutrition
Calories: 511kcalCarbohydrates: 39gProtein: 13gFat: 35gSaturated Fat: 21gTrans Fat: 1gCholesterol: 152mgSodium: 667mgPotassium: 184mgFiber: 2gSugar: 5gVitamin A: 1160IUVitamin C: 12mgCalcium: 315mgIron: 1mg
