Corn Bread or Corn Souffle Colombian Twist
This is another traditional food throughout Central and South America that goes back to ancient times. We are major producers of corn, a vegetable that is so economical and versatile to use. Some call it corn cake or cake of corn (maize or corn, as you like to say). I've always had a preference for corn in all its ways of cooking it. I think it's one of my perpetual “comfort foods”. It is a friendly, peasant, simple and spongy fare that can be prepared multiple ways: sweet, salty or spicy, as a dessert or as a main course... It may be simple, or it can be ostentatious. It may be understated or it can be intense. How to make Corn Bead that is healthier and delicious?
Equipment
- 1 oven
Ingredients
- 17 ounces of corn kernels corn frozen
- 2 white onions cut julienne style.
- 7 ounces of cheese
- 5 eggs
- ½ cup milk
- ¼ cup butter
- 1 teaspoon salt
- 1 teaspoon baking powder baking powder
Instructions
- Preheat oven to 350 F
- GRIND previously thawed corn kernels in food processor
- SAUTÉ onions in butter over medium heat until they are translucent
- ADD milk and cook over low heat for 10 minutes, remove from heat and let cool
- BEAT eggs
- ADD the cheese along with the baking powder and salt.
- ADD the corn, milk with the onion mixture.
- MIX the ingredients well until they are smooth and creamy
- GREASE a 9 × 9 inches pan
- POUR the mixture into the mold.
- BAKE in preheated oven for 45 minutes.
- BROIL for the last 3 minutes.
- REMOVE and serve.
- Tips for cooking Corn Bread
- The beauty of this Corn Bread is that you can also eat hot or cold, as you prefer.
- How to serve and accompany Corn Bread?
- If you want this corn bread to be spongy you have to serve it right away. But if you don’t it is still good and delicious the next day!