Venezuelan Torta de Jojoto: Gluten-Free Corn Pudding

by

Jump to Recipe

Venezuelan Torta de Jojoto, anyone? Look no further if searching for the most delicious and creamy sweet corn pudding. Today, I’m sharing my delicious Torta de Jojoto, a gluten-free, sweet, and savory dessert that may be served as breakfast or snack. Did I say bingo?

A Venezuelan Torta de Jojoto, a corn pudding recipe, is presented on a white plate, by enrilemoine.

Note: This post is sponsored by NESCAFÉ® CLÁSICO™, both trademarks owned by Société des Produits Nestlé S.A., Vevey, Switzerland.  As a member of the Amazon Affiliate Program and other affiliate programs, I receive compensation for products sold through the affiliate links in this post at no cost to the buyer.

Why you’ll adore this Torta de Jojoto?

Corn ears in a colander, by enrilemoine.

Firstly, it’s simplicity at its best. Blend the ingredients and bake until you achieve a golden brown hue on your corn pudding. Did I say easy? 

Additionally, it’s not only mouthwateringly delicious but also packed with protein and gluten-free. The icing on the cake? This Torta de Jojoto (fresh corn cake) balances sweet and savory. 

Ingredients to make the raditional Venezuelan corn pudding, known as Torta de Jojoto, made with corn, eggs and sugar, by enrilemoine.

If you’re from Venezuela and want to introduce your American friends to the wonders of our Venezuelan Cuisine, this is a great start. Conversely, if you’re American and aiming to impress your Venezuelan guests with a homemade delight, this is the way to go! Bring it to a Friendsgiving or Thanksgiving gathering, and you’ll succeed!

We are all made of corn

A group of Nescafe mugs on a table, with a Nescafe jar, by enrilemoine.

​Nine years ago, when I started this blog, I aimed to introduce my new family in the United States to Venezuelan Cuisine and the flavors of my culture and gastronomic heritage.

​You cannot imagine my happiness when NESCAFÉ® CLÁSICO™, a brand I grew up with, asked me for a recipe to pair a good cup of coffee. The recipe had to be related to my Hispanic heritage, specifically our flavorful Venezuelan Cuisine.

Close up of the mouth of a Nescafé jar, by enrilemoine.

Immediately, this Torta de Jojoto came to my mind. It’s made of corn, an ingredient present in the many cuisines of Latin America that is also very appreciated in the US. After all, as the ancient Popol Vuh —the Book of Creation of the Central American K’iche people— says, we are all made of corn.

A cup of coffee , a Nescafé jar, on a table next to a Venezuelan Torta de Jojoto, by enrilemoine.

Corn is America’s crop, from Canada to the Argentinian Patagonia. In Venezuela, corncobs are called mazorcas de maíz. When the mazorcas are fresh and tender, we call them “jojotos” and use them to make cachapas, cachapas de hoja, crema de jojoto and this superb torta de jojoto.

The Olympus of the Venezuelan desserts

Along with our torta de queso, torta de auyama, and the so yummy torta de plátano, this torta de jojoto belongs to the same Olympus of the Venezuelan sweet and savory desserts. The common denominator is that these three recipes are prepared with fresh white cheese.

A cake with a doily, Venezuelan Torta de Jojoto, by enrilemoine.

It reminds me of two other simple yet delicious Venezuelan desserts: our tres leches cake and torta de pan. 

Our soft and creamy Torta de Jojoto is a cousin of the Mexican pan de elote and the arepa Dominicana. The Dominican arepa is a dessert from the Dominican Republic, unrelated to our Venezuelan arepa, that we eat instead of bread.

A slice of Venezuelan Torta de Jojoto on a plate with a fork, by enrilemoine.

Our torta de jojoto differs from my beloved American cornbread, omnipresent on the Thanksgiving dining table. Cornbread is made with cornmeal and is drier and not as sweet as our moist torta de jojoto with its pudding consistency.

How to Make Venezuelan Torta de Jojoto

  1. Preheat your oven: Start by setting your oven to 350˚F.
  2. Prepare the pan: Lightly coat a springform pan with baking spray.
  3. Blend the ingredients: In a blender, combine your liquid and dry ingredients: fresh corn kernels, white cheese, eggs, heavy cream, sugar, salt, and baking soda. Process until you achieve a smooth, slightly liquid batter. You can complete this step using an immersion blender or a food processor.
  4. Pour and settle the batter: Transfer it to the prepared pan, spreading it evenly. Use a spatula or cuchara de madera (wooden spoon) if needed. To remove any trapped air bubbles, gently shake the pan thrice.
  5. Bake the cake: Place the pan on the center rack of the oven. Bake for approximately 55 minutes or until a toothpick inserted in the middle of the cake comes out clean.
  6. Cooling down: Once baked, remove the cake from the oven and let it rest on a metal cooling rack for about an hour.
  7. Serve: Finally, carefully remove the cake from the springform pan, cut into desired slices, and serve.

Substitutions

A person holding a cup of coffee next to a plate of food, featuring Venezuelan Corn Pudding Recipe, by enrilemoine.
  • You can substitute fresh corn kernels with frozen or canned corn.
  • You can substitute heavy cream with whole milk. I would suggest adding unas cucharadas de mantequilla derretida (melted butter).
  • You can also use leche condensada (sweetened condensed milk) to substitute heavy cream and sugar. 
  • I’ve heard about using coconut milk instead of heavy cream, but I haven’t tried it.
  • You can substitute sugar with monk fruit.

Serving suggestions

A fork with a piece of Venezuelan corn pudding on it.

​You can enjoy this corn pudding warm, at room temperature, or chilled. I love having torta de jojoto for breakfast and as a nutritious snack with a good cup of Nescafé. 

​​What I like the most about Nescafé is how easy it is to make a cup of coffee and its bold coffee flavor. Not to mention its aroma that perfumes my days. It tastes and smells like family. And because it was my mom’s coffee choice, for me, Nescafé is home. Simply!

How to store torta de jojoto

This cake will last up to a week if refrigerated in an airtight container.

The best Venezuelan Torta de Jojoto Recipe

Delicious Venezuelan Torta de Jojoto recipes for the holidays.

The following is my torta de jojoto recipe. I hope you like it as much as we do. Thanks for subscribing to my YouTube channel and visiting my Amazon store.

A Venezuelan Torta de Jojoto, a corn pudding recipe, is presented on a white plate.
4.96 from 47 votes

Venezuelan Torta de Jojoto – Gluten-Free Corn Pudding

This corn cake has the texture of a pudding and it is a gluten free delight that can be eaten at breakfast, as dessert or snack.
Prep Time10 minutes
Cook Time55 minutes
Resting time1 hour
Total Time2 hours 5 minutes
Servings: 8
Calories: 231kcal

Ingredients

  • 3 cups fresh corn about 4 shelled cobs
  • 1 ½ cup fresh white cheese cut into pieces
  • 2 eggs
  • ½ cup of cream
  • ½ cup sugar
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • Baking spray

Instructions

  • Preheat oven to 350˚F.
  • Spray an springform pan with baking spray.
  • Pour all the ingredients into the vase of a blender and process until a uniform and slightly liquid batter forms.
  • Pour the batter into the pan, distribute evenly with a spatula and shake the mold three times to let the air out.
  • Bake in the oven center rack for 55 minutes or until a toothpick in the center of the cake comes out dry.
  • Remove from the oven and let cool for an hour on a metal rack.
  • Unmold and serve.

Video

Nutrition

Nutrition Facts
Venezuelan Torta de Jojoto – Gluten-Free Corn Pudding
Amount Per Serving (150 grs)
Calories 231 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Cholesterol 77mg26%
Sodium 415mg18%
Potassium 203mg6%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 16g18%
Protein 8g16%
Vitamin A 564IU11%
Vitamin C 4mg5%
Calcium 145mg15%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Desserts
Cuisine: Venezuelan
Keyword: gluten free corn pudding, Torta de jojoto, torta de jojoto recipe, Venezuelan corn cake, Venezuelan corn pudding, Venezuelan corn pudding recipe
Author: Enri

Enri
Latest posts by Enri (see all)

Sharing is caring!

Remember to visit my Amazon store. Thank you

80 thoughts on “Venezuelan Torta de Jojoto: Gluten-Free Corn Pudding”

  1. 5 stars
    I love this recipe! It’s a comforting dish that is perfect for those with gluten sensitivities. When I make it, everyone asks for seconds!

    Reply

  2. 5 stars
    Awesome! This corn cake looks like a masterpiece! absolutely looks delicious! A perfect treat that can be paired with our hot drinks! Plus it’s Gluten-Free, a big thumbs up!

    Reply

  4. 5 stars
    It’s one of the easiest recipes ever and so flavorful. I love that has no flour so the consistency is soft and moist. I couldn`t stop eating it, just like that with nothing else.

    Reply

  12. 5 stars
    Y la cocina venezolana sigue impresionándome con su versatilidad, sus raíces milenarias y sus nombres tan sonoros. Esta torta de jojoto parece otra joya. ❤️

    Reply

  19. 5 stars
    Hmmm what a delicious torta de jojoto!! And accompanied by Nescafe, just the best!! I can’t start my day without Nescafé, I just need to find myself one of your red cups:)). I love them!!

    Reply

  23. 5 stars
    I’ve never had corn pudding before, but it looks delicious! We always have corn around the house and the boys would love this, I’m sure!

    Reply

  40. 5 stars
    I’m in love with the pudding-like texture of this Venezuelan torta de jojoto.
    Delicious. Since I love corn… I must make this one.

    Reply

  42. 5 stars
    It is finally starting to cool down here in Virginia and with cooler temperatures comes the need to bake something! This torta de jojoto sounds like a good idea. I love how Venezuelan cuisine is so similar to Mexican cuisine. I need to try this recipe!

    Reply
4.96 from 47 votes (6 ratings without comment)

Leave a Comment

Recipe Rating




Explore More

Plato ovalado de color azul relleno de ensalada de arroz con maíz, hierbas picadas y verduras rojas y verdes cortadas en dados, con una cuchara para servir al lado.
A slice of chocolate cake from una receta súper fácil de torta caprese, with a fork inserted, served on a black plate with a white crisscross pattern against a textured background.
Una alta pila de tortas de maíz redondas y asadas a la parrilla descansa sobre un plato blanco, sobre un mantel amarillo.
A plantain basket filled with colorful mango ceviche, garnished with cilantro. Text reads: "Venezuelan Cuisine: Plantain Baskets with Mango Ceviche.
Slices of toasted bread topped with fresh goat cheese, diced strawberries, basil leaves, and balsamic glaze are arranged on a slate platter, with extra strawberry mixture in a bowl behind.

Soy Enriqueta Lemoine

I am a writer who cooks or a cook who writes: the order of the qualities does not alter the product. Since 2010 I made SAVOIR FAIRE the place where my two passions converge and now I develop recipes professionally and work as a strategist and creator of digital content, including the production of cooking videos. Read more about Enri.

No te olvides de visitar mi tienda de Amazon. Gracias