Pati Jinich

M

melissa-dallas

Well-known member
This is one of those “I need to put it up because I could keep eating it until I pop” recipes. Blissful indeed. would be a great holiday take along because it is also good room temperature. Serve as a side dish or dust with a little powdered sugar and call it dessert.

Blissful Corn Torte

Torta de elote

12 servings

Ingredients

1/2 pound unsalted butter

3/4 cup sugar

8 eggs, separated

4 cups corn kernels

1 cup milk

1/2 cup heavy cream

3/4 cup rice flour

1 tablespoon baking powder

1 teaspoon kosher or coarse salt

To Prepare

Place rack in the middle of oven and heat to 360 degrees. Butter a 9×12-inch pan.

Beat the butter with the sugar until creamy. Slowly add 8 egg yolks, one by one, until incorporated. Add the cream, rice flour and baking powder.

In a blender, process the milk with the corn kernels, then, incorporate it into the mix above. Place the mixture in a big mixing bowl.

Separately, beat the egg whites with salt until stiff peaks are formed. Add 1/5 of the egg whites to the butter/corn mix and blend carefully. Slowly blend the rest of the egg whites until everything is mixed, it is ok if the mixture looks streaky, don’t over work it or it will lose volume. Pour onto baking dish.

Bake until torte is springy to the touch and lightly browned, 45 to 50 minutes. Once it cools a little, cut into squares. It can be served either warm or cold; it can be covered and kept at room temperature for an entire day, or covered and stored in the refrigerator for up to 5 days.

https://patijinich.com/blissful-corn-torte/

 
Oh my, this looks amazing. What is the texture like, can you pick it up

and eat it like bread or is a fork more preferable? The texture looks wonderful -- so moist. I'll bet it's great topped with powdered sugar, served with berries but could see it served with savories that pack a bit of heat.

 
The outside edges are cake-like. Inside more custardy

I think I would cut back minimum baking time by five minutes to leave it more custardy. It is fine as written for either side or dessert. I think you could easily reduce sugar to 1/2 cup for a side dish. This is the corn pudding/custard/soufflé recipe I have wanted mine to be like in many recipe trials over the years.

I’ll bet you could also bake it in a bain marie for a true custard. Very, very good.

Would be fine with frozen corn too.

 
Corn

I think if I made it for Thanksgiving/Christmas I would cut the sugar to 1//2 cup and add a decent amount of ground pepper. Maybe even sub a little bacon fat for part of the butter.

 
Good to know, thanks Melissa. What did you with it?

What did you serve with it? Might make it tonight if I can get rice flour today.

 
Melissa, have you seen the bacon & corn custard tart at NYTimes today?

I thought they might be similar, but YOUR version makes THAT version look like a diet entry.

Feel free to ship a few slices this way.

PS: As per usual, I can't access the recipe or copy the image. I can read the article but that's it. I hope this link opens for you (not sure because I'm logged in using "single day access" from my library.)

Neither Safari nor Chrome browsers work for me. I got a warning when I tried to download Firefox browser so that never went anywhere.

https://nyti.ms/2GXua3b

 
Yes very different from Melissas recipe, with the bacon, jalapenos, etc. Here's the recipe for

anyone that might be interested.
+++++++++++++++++++++++++++++

Corn, Bacon and Cheddar Pie With Pickled Jalapeños
Melissa Clark (NYTimes)

Yield 8 servings
Time 2 hours, plus 1½ hours’ chilling

Corn kernels make this quiche-like pie juicy-sweet. Bacon, jalapeño and quick-pickled onions make it deeply savory, and a custard of sour cream, eggs and Cheddar adds a delightfully gooey texture. A touch of cornmeal in the dough makes the crust extra crunchy, and its corn flavor echoes the filling. You can bake this in the height of corn season with fresh kernels, or in the depths of winter with frozen. It will be just as richly satisfying any time of the year.

For the crust:

1 cup/130 grams all-purpose flour, plus more for rolling
¼ cup/40 grams cornmeal
¼ teaspoon fine sea salt
½ cup/115 grams cold unsalted butter (1 stick), cubed
3 to 6 tablespoons ice water

For the filling:

1 small red onion
1 tablespoon fresh lime juice
½ teaspoon fine sea salt, plus more as needed
Pinch of granulated sugar
4 ounces bacon (4 slices), diced
1 ½ cups fresh or frozen corn kernels (from 2 small ears if fresh)
2 tablespoons chopped pickled jalapeño, plus more slices for topping
1 cup heavy cream
½ cup sour cream or plain Greek yogurt
3 large eggs
¾ cup coarsely shredded sharp Cheddar (3 ounces)
3 tablespoons chopped parsley

Prepare the crust: In the bowl of a food processor fitted with the blade attachment, or in a large bowl, pulse or mix together flour, cornmeal and salt until combined. Add butter, and either pulse or use your finger to smoosh it in until butter is the size of lima beans. Add ice water, 1 tablespoon at a time, and pulse or mix just until dough comes together. There should still be large flecks of butter left in dough. Shape dough into a disk and wrap in plastic wrap. Refrigerate at least 1 hour before baking. (Dough can be made up to 5 days ahead.)
On a lightly floured surface, roll out dough into a 12-inch circle. Transfer dough to a 9-inch pie plate; trim and crimp edges. Chill for 30 minutes.
Heat oven to 425 degrees. Prick the bottom of the pie with a fork. Line with foil or parchment paper and fill with pie weights, dried beans or rice. Bake for 15 minutes. Remove foil or paper and pie weights or beans. Bake until pale golden and dry to the touch, about 5 to 7 minutes more. Reduce oven temperature to 375 degrees.
While crust is chilling and baking, prepare the filling: Cut red onion in half across the equator (not root to stem), then from the center, cut out two very thin, round slices. Separate onion slices into rings and put them in a bowl with lime juice and a pinch each of salt and sugar. Set aside while you assemble the rest of the tart. Coarsely chop remaining onion and aside.
Scatter bacon in a cold 12-inch skillet. Turn heat to medium, and cook until the bacon is golden and the fat has rendered, 10 to 14 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Leave fat in the skillet.
Stir chopped onion into pan with bacon fat and place over medium heat. Sauté until golden-edged and translucent, about 6 minutes. Stir in corn, 1/2 teaspoon salt and chopped pickled jalapeño. Cook until corn is tender, 2 to 5 minutes.
Remove from heat and scoop 1/2 cup corn mixture into a blender. Add cream, sour cream and eggs. Blend until you get a thick purée. Using a spatula, scrape corn purée back in pan with whole corn kernels, and stir in 1/2 cup Cheddar, the parsley and the cooked bacon. Scrape into baked pie shell.
Top filling mixture with pickled red onion slices and jalapeño slices. Sprinkle with remaining 1/4 cup Cheddar.
Bake until puffed, golden and just set, 35 to 45 minutes. Transfer to a wire rack to cool slightly. Serve warm or at room temperature.

https://static01.nyt.com/images/2019/08/14/dining/09apperex-cornpie1/merlin_158856405_d4339f29-4a19-4e95-92f8-1de0d2e48777-articleLarge.jpg

 
Cheater's Corn Spoonbread

Although I usually make cornbread from scratch, I have a gang of 15 or so that move in with us for a long weekend a couple of weekends a year and they always request this:

1 (8.5 oz.) pkg. corn muffin mix
1 (8 oz.) can cream style corn (drain partially, but leave some liquid)
1 (8 oz.) can whole kernel corn, drained)
1 (8 oz.) container sour cream
½ cup butter, melted
2 large eggs

Stir together all ingredients and pour into a greased 11 x 7 inch baking dish. Bake at 350 for 35 minutes or until golden.

(I cook it in a 9 x 9" pan)

 
Good thing I didn't invite you. I took a much longer than intended nap and didn't get it

on the smoker until 3:30. I gave up at 10:00 and brought it in. It is good, but it is "slicing" done, not "pulling" done.

 
Oh, yeah, my dad loved this easy version

Said it was just like what he had eaten in Iowa long ago (probably before the pre-mixes came out)

 
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