Blissful Corn Torte
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- 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
- 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.
47comments inBlissful Corn Torte
This again, is a great pan of goodness, which I will enjoy over a few days.
So happy you liked it Patrick 😉
Patrick Donner..a man fan
I have made this five times since last holiday season. I’ve served w fish, chicken, ham, eggs, by itself. One of my favorite recipes.
Yay, thanks so much Patrick 🙂
This recipe is delicious. It is so light and fluffy. You will want to have more than 1 helping.
Yay, gracias Priscilla 🙂
I’ve made this for a pot luck and everyone loved it…especially me.
I used all purpose flour as I had no rice flour on hand.
Yay, so glad it was a hit Priscilla 🙂
DE-lish –everyone loved it
Yay!!! Thanks for letting me know Kathryn 🙂
My gal and I made this yesterday n we luv it even though the baking process was full of hiccups. I think the end product was not what was intended as in the end, I used only 21/2cups of corn and had used 7eggs. However, we luv the egg, butter and corn fragrance! The torte was v v soft haha Will attempt again n hopefully, it will be a smoother baking next time!
Tonight, we r attemptg the apple, sausage and cornbread stuffing frm your recipe!
Thanks for sharing your recipes! My gal and I also enjoyed watching your cooking TV shows! 🙂
Have a nice day ahead!
Thanks so much for the kind words Elin and for tuning in, yay!
Hi Pati! Love your show! Is it true you give classes? If so, where can I find the schedule and location?
I do! In DC at the Mexican Cultural Institute. The new season goes on sale on Jan. 15, here: https://www.instituteofmexicodc.org/pati.php
I have made this recipe several times and it is always a big hit. I have served it with fruit for brunch and with poblano peppers/cheese for dinner. For savory dishes, I like to decrease the sugar by about one-half and it is still plenty sweet. Works great with both frozen and fresh corn. Recently I used it in a Mexican-inspired version of shrimp and grits with the torte subbing for grits. Worked great. Thanks, Pati, for a terrific addition to my recipe collection!
Love that you did a Mexican shrimp and grits with this, Kerry!
this looks delicious, why is it you are using rice flour rather than regular wheat flour?
I have loved and made several of you r recipes with great raves from my family.
You can use regular flour as well, Diann. I like the texture and flavor that the rice flour gives…but AP flour works great too!
Is this recipe in a episode?
It is….Season 2, Episode 3: A French Twist on Mexico.
I was wondering when I read the recipe on a separate site if this was the famous Pan (or Torta) de Elote which is so popular here. By the way, no one I know uses heavy cream, although there is a version which uses sweetened condensed milk.
There are many versions of Torta de Elote, this is how I like mine 🙂
Hi I love your show. The recipes always looks so good and fresh which I love. I just saw a repeat with this recipe and I can’t wait to try it.
Oh thank you so much Kristen! Enjoy the torte!
Today is Thanksgiving. Hope you and your family have a wonderful day Pati. I will be keeping my tradition going this day by making this fabulous corn torte for my family. Everyone just loves it and it is so appropriate for Thanksgiving.
Happy Thanksgiving to you too, Jo!
Can you use thawed out from frozen corn kernels?
I did this today and it came out so delicious I understand why of the powered sugar is not as sweet and it needs it for that extra flavor I loved it. ( by the way had never tried rice flour before and im surpriced i enjoyed it so much) 🤗
I’m not a frequent baker and my first attempt came out more like a pudding. Should I bake longer?
Yes bake it for just a few minutes longer… but this is by definition a cross between a soufflé and a soft bread so it should be quite moist and puffy.
Can you use all purpose flour?
Could you substitute AP flour for the rice flour? And would you use the same amount? Thank you! 🙂
Hi Heidi, you can substitute all purpose flour and use the same amount.
Love this gluten free delicious recipe
I learn so much from you. I have never seen this dish before but looking forward to making this dish with a bowl of beans and Ribs
This sounds amazing. Not into rice flour. Can I use AP flour?
Yes…and you use equal amounts. I hope you enjoy it!
Sounds wonderful, want to try this soon Pati. Do you know about how many ears of corn I will need to make this? Thanks.
It depends on their size, but you will need enough for 4 cups. I hope you enjoy it!
The best recipe for Cinco, or any group dinner. Served it many times. Used fresh corn kernels.
Thank you so much Jeanne!
This is really really delicious! We topped it with berries. Do you happen to have a savory / spicy version with cheese ??
p.s. Totally stoked to attend your class in CM tomorrow – can’t wait….
Not a torte, but this… http://patijinich.com/pati_2020/recipe/poblano-bacon-and-cheddar-skillet-cornbread/ 😉