Dolores Platt

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Dolores Platt

Salted Elote Cake

Name: Salted Elote Cake
Prep time: 50 min
Cook time: 50 min
Yield: 8
Cuisine: Mexicana
Ingredients: 3 cups whole kernel corn, (5 or 6 pieces); 1/2 cups sour cream; 3 eggs; 1/2 teaspoons baking soda; 1/2 teaspoons salt; 1 pinch sugar; 4 poblano peppers, or green, tatemado and desvenado, cut in rajas; 1 cup cheese, grated; to taste black pepper, optional

5 mins

45 mins

Low

4.2

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Dolores Platt

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Prepare this delicious corn bread without flour, prepared with cheese and chili; perfect for you to accompany it with delicious refried beans, a spicy sauce and a delicious salad. Serve at home a different dish that everyone will love.

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Ingredients

8 portions

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3 cups whole kernel corn, (5 or 6 pieces)
1/2 cups sour cream
3 eggs
1/2 teaspoons baking soda
1/2 teaspoons salt
1 pinch sugar
4 poblano peppers, or green, tatemado and desvenado, cut in rajas
1 cup cheese, grated
to taste black pepper, optional

Preparation

Preheat oven to 180º C / 350º F.

Blend corn, cream, eggs, baking powder, salt and sugar (here only give 1, 2.3 pulses so that the corn is not very ground). Check seasoning; add salt and pepper if necessary.

Grease a pyrex, empty half of the corn mixture, add half the chili slices and empty the rest of the mixture, add more slices and cheese.

Bake for 45 minutes. Insert a toothpick to check that it is ready. READY. . .

Cut to taste and served with refried beans, salad and a rich sauce.

TIPS

It has a tamale type consistency when white corn is used. You can substitute the white corn for yellow corn. With the corn of tin, the bread will be much more humid.