{"id":30623,"date":"2019-10-10T06:00:42","date_gmt":"2019-10-10T10:00:42","guid":{"rendered":"https:\/\/enrilemoine.com\/2019\/10\/08\/torta-de-jojoto-maiz\/"},"modified":"2023-09-26T01:21:38","modified_gmt":"2023-09-26T05:21:38","slug":"torta-de-jojoto-venezuelan-gluten-free-corn-pudding","status":"publish","type":"post","link":"https:\/\/enrilemoine.com\/en\/2019\/10\/10\/torta-de-jojoto-venezuelan-gluten-free-corn-pudding\/","title":{"rendered":"Venezuelan Torta de Jojoto: Gluten-Free Corn Pudding"},"content":{"rendered":"\n

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

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Note: This post is sponsored by NESCAF\u00c9\u00ae CL\u00c1SICO\u2122, both trademarks owned by Soci\u00e9t\u00e9 des Produits Nestl\u00e9 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.<\/em><\/p>\n\n\n\n

Why you’ll adore this Torta de Jojoto<\/em>?<\/h2>\n\n\n\n
\"Corn<\/figure>\n\n\n\n

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? <\/p>\n\n\n\n

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

\"Ingredients<\/figure>\n\n\n\n

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!<\/p>\n\n\n\n

We are all made of corn<\/h2>\n\n\n\n
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\u200b<\/em>Nine years ago, when I started this blog<\/a>, I aimed to introduce my new family in the United States to Venezuelan Cuisine and the flavors of my culture and gastronomic heritage.<\/p>\n\n\n\n

\u200bYou cannot imagine my happiness when NESCAF\u00c9\u00ae<\/sup> CL\u00c1SICO\u2122<\/a>, 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.<\/p>\n\n\n\n

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Immediately, this Torta de Jojoto<\/em> 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<\/em> \u2014the Book of Creation<\/em><\/a> of the Central American K’iche people\u2014 says, we are all made of corn.<\/p>\n\n\n\n

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Corn is America\u2019s crop, from Canada to the Argentinian Patagonia. In Venezuela, corncobs are called mazorcas de ma\u00edz.<\/em> When the mazorcas<\/em> are fresh and tender, we call them “jojotos<\/em>” and use them to make cachapas<\/em><\/a>, cachapas de hoja<\/em>, crema de jojoto<\/em> and this superb torta de jojoto<\/em>.<\/p>\n\n\n\n

The Olympus of the Venezuelan desserts<\/h2>\n\n\n\n

Along with our torta de queso<\/em><\/a>,<\/em> torta de auyama<\/em>, and the so yummy to<\/a><\/em>rta de pl\u00e1tano<\/em><\/a>, this torta de jojoto<\/em> 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. <\/p>\n\n\n\n

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It reminds me of two other simple yet delicious Venezuelan desserts: our tres leches<\/em> cake and torta de pan. <\/em><\/p>\n\n\n\n

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

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Our torta de jojoto<\/em> differs from my beloved American cornbread<\/a>, omnipresent on the Thanksgiving dining table<\/a>. Cornbread is made with cornmeal and is drier and not as sweet as our moist t<\/em>orta de jojoto<\/em> with its pudding consistency.<\/p>\n\n\n\n

How to Make Venezuelan Torta de Jojoto<\/h2>\n\n\n\n
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  1. Preheat your oven<\/strong>: Start by setting your oven to 350\u02daF.<\/li>\n\n\n\n
  2. Prepare the pan: Lightly coat a springform pan<\/a> with baking spray<\/a>.<\/li>\n\n\n\n
  3. Blend the ingredients<\/strong>: In a blender<\/a>, 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<\/a> or a food processor<\/a>.<\/li>\n\n\n\n
  4. Pour and settle the batter<\/strong>: Transfer it to the prepared pan, spreading it evenly. Use a spatula or cuchara de madera<\/em> (wooden spoon) if needed. To remove any trapped air bubbles, gently shake the pan thrice.<\/li>\n\n\n\n
  5. Bake the cake<\/strong>: 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.<\/li>\n\n\n\n
  6. Cooling down<\/strong>: Once baked, remove the cake from the oven and let it rest on a metal cooling rack f<\/a>or about an hour.<\/li>\n\n\n\n
  7. Serve<\/strong>: Finally, carefully remove the cake from the springform pan, cut into desired slices, and serve.<\/li>\n<\/ol>\n\n\n\n

    Substitutions<\/h2>\n\n\n\n
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