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4.95 from 35 votes

Torta de Jojoto {Venezuelan 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 mins
Cook Time55 mins
Resting time1 hr
Total Time2 hrs 5 mins
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
Servings: 8
Calories: 231kcal
Author: Enri


  • 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


  • 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.


Serving: 150grs | Calories: 231kcal | Carbohydrates: 24g | Protein: 8g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 77mg | Sodium: 415mg | Potassium: 203mg | Fiber: 1g | Sugar: 16g | Vitamin A: 564IU | Vitamin C: 4mg | Calcium: 145mg | Iron: 1mg