Mexican Sweet Corn Cake

Mexican Sweet Corn Cake

Hello Everyone! Tonight’s recipe is one that I came across while I was doing some research for my blog. I instantly fell in love with these words, “…soft, moist, tender, savoury, sweet corn…” I knew that this was a recipe that I wanted to tackle, and it did not disappoint! It was tender. It was moist. It was… dangerous. Dangerous in a way that you can literally take the whole pan with you and hide; devouring it all by yourself. It’s that good.

This Mexican Sweet Corn Cake is deliciously moist, buttery, and crumbles as you dig into it (but in no way means that it’s dry). This corn cake utilises corn in 3 ways: masa harina (or corn flour), regular corn meal, and is flecked with sweet corn niblets/whole corn kernels. That’s three times the corn flavour! In addition, you can roast the corn kernels first for extra flavour and flair!

Mexican Sweet Corn Cake

The cake is baked in a water-bath, sort of like a cheesecake so that it won’t crisp or turn golden; so it’s kind of like a cake-y cornbread. You could have this savoury cake on the side with pretty much any dish, or even on it’s own as a perfect mid-afternoon snack.

It’s a perfect recipe to whip up under quarantine as all ingredients may already be readily available in your pantry. If not, it’s easy to grab them on your next grocery run! If you can’t find masa harina at your local supermarket, then you can swap it out with either all purpose flour or cake flour – which is exactly what I did for this recipe! It wasn’t because I could not source for corn flour; it was simply because I didn’t want to have an opened pack of it sitting in the pantry for centuries (which is what happened, and is still happening, to my pack of cornmeal). The corn flavour still pops through nonetheless, but probably not as powerful as if you would have used masa harina instead.

Anyway, before we dive into tonight’s recipe, please take the time to check out the original where I drew my inspiration from over on Simply Scratch by Laurie.

Mexican Sweet Corn Cake Ingredients

PREP TIME 15 MINS | COOKING TIME 50 MINS | SERVES 6

INGREDIENTS

  • 225g unsalted butter/margarine, softened
  • 1 cup sweet corn (fresh, frozen, or canned), roughly chopped
  • 2/3 cup all purpose flour*
  • 1/2 cup yellow cornmeal
  • 1/2 cup water
  • 1/3 cup white granulated sugar
  • 4 tbsp soy milk
  • 1 & 1/2 tsp baking powder
  • 1/2 tsp salt

* If you have masa harina (cornflour) on hand, then use this instead!
** If you are using canned corn, drain before adding to the batter. If you are using frozen corn, make sure you thaw them first.

METHOD

  1. Preheat oven to 180C (350F or gas mark 4).
  2. In a large mixing bowl using an electric hand mixer, beat the butter until fluffy and light in colour. Add in the all purpose flour (or masa harina), together with the water and continue to mix until just combined.
  3. Add in the corn kernels, cornmeal, sugar, salt, and baking powder, followed by the soy milk. Mix until well combined. Using a spatula, scrape down the sides of the mixing bowl if needed to incorporate any missed dry ingredients.
  4. Pour the batter into a greased 8in x 11in glass baking dish. Spread the batter so that it is evenly distributed and smooth. Cover tightly with foil and place the dish into another baking dish (about 9in x 13in in size) and fill it with water about a third of the way.
  5. Carefully place the dish into the preheated oven and bake for 50 minutes. Once done, remove from the oven and leave it aside to cool down for about 10 minutes.
  6. Slice the cake into 6 equal squares/rectangles. Alternatively, you may use a spoon or an ice cream scoop to dish and serve. Enjoy!

Mexican Sweet Corn Cake

Mexican Sweet Corn Cake

Before I end tonight’s post, I just wanted to give you guys a quick update on how our country has responded to the current global pandemic. We’re currently into Day 58 of Enhanced Community Quarantine here in the Philippines, or as some may jokingly say, Season 3 of ECQ. Our original enhanced quarantine period was only supposed to last a month, from the late afternoon of March 16 until April 15.

Due to the significant increase in positive cases in our country, and the death count being much higher than the recovery count, we were not ready to go out of quarantine. With that ECQ was extended until April 30, and again to May 15. With our numbers still increasing by the hundreds each day, here we are again, under a ‘modified’ enhanced community quarantine until the end of May. On the bright side, at least our recovery rate is much higher than our death counts.

So what have I been up to since we went into quarantine 58 days ago? Well, I’m thankful that I still have a full-time job and that our company was able to carry out a work-from-home set up amidst the pandemic. I don’t go out anymore; only once every two weeks to our local supermarket to stock up on food. We also get our fruits and vegetables delivered to us weekly from a stall just down the road from us; really just to avoid and limit the times we go out of the house.

Other than that, I find myself having more time to do the things I want to do. Even if it means having more time to do nothing at all *cheeky grin* Just kidding! My time in the morning now isn’t being consumed by waking up early to prepare for work, and getting stuck in hour-long traffic going to and coming home from work. In return, I’m less tired during the week, which also means that I don’t find myself having to recover over the weekend. Not having to recover over the weekend also means that I can use my free time more efficiently for recipe research, development, experimentation, and writing for Amcarmen’s Kitchen!

BON APPÉTIT

– Ally xx

myTaste.com

Ropa Vieja con Huevos Rancheros

Ropa Vieja con Huevos Rancheros

Hello Everyone! You guys must be thinking that I’m on a roll here! Three consecutive recipes?! Don’t get used to it because it’s just for this one time to get everything wrapped up for this month so that I can start a new theme for the month of June! I did mention in a couple of posts back that for the month of June, I’ll be switching up my upload schedule day to Mondays, and the reason does indeed correlate to the theme. I’ll keep everyone on their toes for a while longer and come Monday, all will be revealed!

I had lots of fun last night a my friend’s place for sungkai (iftar) and of course to celebrate her daughter turning 1! Tonight’s post is a little later than usual this time around because I literally just came back from another night out for a sungkai catch up dinner with friends. I’ve probably mentioned this before in a post somewhere on this blog, but I’ll mention it again just to clear things up – I’m not a Muslim. I don’t practice ramadhan which then subsequently means that I don’t have to break fast for iftar. Yes I was born and bred in a Muslim country, and even though I have been exposed to these practices for practically my whole life, I wasn’t born into the religion (hint on the ‘Third Culture Foodie’!).

Anyway, tonight’s recipe is sort of another way you can use leftover Ropa Vieja to make similar, but not so Eggs Benny dish. Okay, I mentioned in yesterday’s post about this Latin American café that Jialing and I found during one of our “Fatness Fridays” adventures. While I thought back to this day, I was totally convinced that the Huevos Rancheros dish that I had was a marriage of it and the Ropa Vieja sandwich that Jialing had, but it wasn’t until I scrolled through hundreds of Instagram photos on my feed to recall the dishes to find out that they were two separate things.

Ropa Vieja con Huevos Rancheros

In my last post I said that a Ropa Vieja Eggs Benny came into mind – which it did, but that wasn’t they way I had initially imagined it. In fact, this Ropa Vieja con Huevos Rancheros was how I pictured the ‘Eggs Benny’ dish to look, but in the end I decided to reimagine it just because this didn’t really have the feel of an Eggs Benny dish. However, I didn’t want this dish to end up in my archive of ‘will never get around to posting’ but since this dish is sort of related to the last two I posted, I thought I’d share the recipe with you! I mean, it’s essentially, well practically identical to the last recipe, just a few minor differences, especially with the plating.

Huevos Rancheros, or in English “rancher’s eggs”, is a traditional breakfast dish served as a mid-morning fare on rural Mexican farms – hence its name. The dish is made up of fried eggs that is served atop a lightly fried tortilla (traditionally corn, but other adaptations have used wheat tortillas instead), with a tomato-chilli sauce, refried beans, and slices of avocado or guacamole. You could say that my adaptation to marry Ropa Vieja and Huevos Rancheros together is an amped up version of a humble and traditional Huevos Rancheros brekkie.

Ropa Vieja con Huevos Rancheros Ingredients
Ignore the other ingredients photographed but not mentioned below – the other ingredients are of the ropa vieja dish to accompany this dish!

PREP TIME 5-10 MINS | COOKING TIME 10-15 MINS* | SERVES 3

*Provided that you’ve made your Ropa Vieja ahead of time, i.e. the night before, if not then make sure you allocate yourself 3-4 hours altogether for this recipe

INGREDIENTS

  • Leftover Ropa Vieja
  • 3 super soft flour tortilla wraps
  • 3 large free range eggs
  • 2 large avocados, pitted, peeled, and halved**
  • 1 can (16oz) organic black beans, drained, blanched in hot water, and smashed
  • Chopped spring onions, to garnish
  • Tabasco sauce, to taste

**Squeeze a touch of lemon or lime juice to prevent it from browning

METHOD

  1. If you haven’t pre-made your Ropa Vieja for this recipe, then start of with this before moving on to the other components of the dish. Allocate yourself about 3-4 hours prior.
  2. Heat about a tablespoon of olive oil in a small frying pan. Crack the egg in and fry until the edges start to brown. I personally like my sunny-side up eggs this way – the browned edges gives a nice nutty flavour to the whites which is total yum! Repeat for the remaining eggs.
  3. In a medium-sized non-stick frying pan, lightly heat the tortilla wraps until they start to slightly brown. Remove from the pan and repeat for the remaining wraps.
  4. Place the tortilla wrap on a plate and top with the smashed black beans. Make a nest in the middle and top with the ropa vieja, sunny-side up egg, and halved avocado to the side. Drizzle a bit of tabasco sauce over and sprinkle some chopped spring onions. Serve and enjoy!

Ropa Vieja con Huevos Rancheros

Tune in on Monday for an all new theme and a bunch of yummy recipes!

BON APPÉTIT

– Ally xx

myTaste.com