blissful corn torte

cornbread

Blissful Corn Torte

Blissful Corn Torte

Torta de elote

Recipe Yield

12 servings

Cooking time

1 hour

Rate this recipe

4.67 from 6 votes

Ingredients

  • 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

To Prepare

  • 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.

Comments

43comments inBlissful Corn Torte

  1. Priscilla H

    Aug 26

    This recipe is delicious. It is so light and fluffy. You will want to have more than 1 helping.

    1. Pati Jinich

      Sep 18

      Yay, gracias Priscilla 🙂

  2. Priscilla Halverson

    Aug 07

    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.

    1. Pati Jinich

      Aug 15

      Yay, so glad it was a hit Priscilla 🙂

  3. kathryn whitlow

    Apr 01

    DE-lish –everyone loved it

    1. Pati Jinich

      Apr 04

      Yay!!! Thanks for letting me know Kathryn 🙂

  4. Elin

    Nov 27

    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!

    1. Pati Jinich

      Dec 02

      Thanks so much for the kind words Elin and for tuning in, yay!

  5. Rosi

    Dec 14

    Hi Pati! Love your show! Is it true you give classes? If so, where can I find the schedule and location?

    1. Pati Jinich

      Dec 16

      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

  6. Kerry

    Aug 19

    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!

    1. Pati Jinich

      Aug 19

      Love that you did a Mexican shrimp and grits with this, Kerry!

  7. Diann Kollman

    Jul 16

    Hello Pati,
    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.

    1. Pati Jinich

      Jul 16

      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!

  8. April pace

    Jul 16

    Is this recipe in a episode?

    1. Pati Jinich

      Jul 16

      It is….Season 2, Episode 3: A French Twist on Mexico.

  9. Ana Luisa

    Jan 16

    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.
    🙂

    1. Pati

      Jan 18

      There are many versions of Torta de Elote, this is how I like mine 🙂

  10. Kristen

    Jan 11

    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.

    1. Pati

      Jan 11

      Oh thank you so much Kristen! Enjoy the torte!

  11. Jo

    Nov 23

    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.

    1. Pati

      Nov 27

      Happy Thanksgiving to you too, Jo!

  12. Angela

    Nov 18

    Can you use thawed out from frozen corn kernels?

    1. Pati

      Nov 19

      Absolutely, Angela.

  13. Gladys

    Nov 18

    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) 🤗

  14. Marna

    Aug 17

    I’m not a frequent baker and my first attempt came out more like a pudding. Should I bake longer?

    1. Pati

      Aug 23

      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.

  15. Anonymous

    Aug 07

    Can you use all purpose flour?

    1. Pati

      Aug 07

      Absolutely!

  16. Heidi Dapner

    Aug 07

    Could you substitute AP flour for the rice flour? And would you use the same amount? Thank you! 🙂

    1. Pati

      Aug 07

      Hi Heidi, you can substitute all purpose flour and use the same amount.

  17. Sara town

    Aug 07

    Love this gluten free delicious recipe

    1. Pati

      Aug 07

      Super!

  18. David abeyta

    Aug 07

    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

    1. Pati

      Aug 07

      🙂

  19. Elinor

    Aug 07

    This sounds amazing. Not into rice flour. Can I use AP flour?

    1. Pati

      Aug 07

      Yes…and you use equal amounts. I hope you enjoy it!

  20. Mary

    Aug 07

    Sounds wonderful, want to try this soon Pati. Do you know about how many ears of corn I will need to make this? Thanks.

    1. Pati

      Aug 07

      It depends on their size, but you will need enough for 4 cups. I hope you enjoy it!

  21. Jeanne

    Jul 18

    The best recipe for Cinco, or any group dinner. Served it many times. Used fresh corn kernels.

    1. Pati

      Jul 20

      Thank you so much Jeanne!

  22. Griselda

    Apr 30

    This is really really delicious! We topped it with berries. Do you happen to have a savory / spicy version with cheese ??
    Thanks,
    –Griselda
    p.s. Totally stoked to attend your class in CM tomorrow – can’t wait….

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