I’ve said a couple times before that sides are my favorite part of the Thanksgiving meal. That…and…you know…dessert. In that spirit, here is a recipe that would be great for a side at Thanksgiving, Christmas, or any ol’ time. And it’s perfect if you’re looking for something a little different.
Have you ever made pancakes where you whip the egg whites and then fold them into the batter? It makes things fluffy, happy, and generally great. The same applies to this corn torte.
So what is this torte like? Well, it’s pretty much a corn soufflé. A corn soufflé made in a 9×13 pan, so there’s lots of it. And it doesn’t involve the nail biting that comes with making a normal soufflé. (Or is that just me? 😉. I’ve never had the best luck with them).
This torte is soft, light, creamy, and has a great corn, slightly sweet flavor. So, a recipe that pretty much amounts to a corn soufflé, only without the hassle? Count me in! 😉
I hope everyone is looking forward to Thanksgiving! Any traditions you’re looking forward to? Do any of you go shopping on Thanksgiving or the day after? I try to avoid any kind of shopping for at least four days after Thanksgiving, just to make sure the craziness has subsided. Haha. 😄. I think my personality is a little to mellow for hurried crowds. Instead, I’ll probably let my nerd flag fly and catch a little of the Mystery Science Theater turkey day marathon. That’s just the way I am.
I usually post on Tuesdays and Saturdays, but my next post will actually be on Wednesday, to get right up near Thanksgiving. Stay cool!
From Pati’s Mexican Table: The Secrets of Real Home Mexican Cooking by Pati Jinich
- 2 sticks unsalted butter at room temperature
- ¾ cup sugar
- 8 large eggs, separated, at room temperature
- ¾ cup rice flour (I've also use all purpose in the past and it's turned out great)
- 1 tbsp. baking powder
- ½ cup heavy cream
- 4 cups fresh or thawed frozen corn kernels
- 1 cup whole milk
- 1 tsp. kosher salt
- Make sure your rack is in the middle position in the oven and preheat to 350 degrees F. Butter a 9x13 pan and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium until creamy. Add the sugar and beat until well mixed.
- Reduce the mixer speed to low and add the egg yolks one at a time, beating until completely blended.
- In a small bowl, mix together flour and baking powder.
- Add a small big of the flour mixture to the butter mixture, then add a bit of the heavy cream. Continue alternating between flour and heavy cream until you've completely added both to the butter mixture. Blend well.
- In a food processor, pulse the corn kernels with whole milk until it is a rough puree texture.
- Add the corn to the butter mixture and beat until well combined, scraping down the sides of the bowl if necessary.
- Scrape the batter into a large bowl and set aside.
- Clean the mixing bowl and switch to the whisk attachment.
- Beat the egg whites and salt until you reach stiff peaks.
- Carefully fold one fifth of the beaten egg whites into the butter-corn batter, mixing until blended.
- Fold in the remaining whites, being careful not to overwork it so it deflates.
- Pour the batter into the prepared pan.
- Bake for 40-45 minutes, or until springy to the touch and lightly brown.
- This can be served warm, at room temperature, or cold Try it with powdered sugar on top!