Kendall College’s new book “Sharing Our Global Passion” is now available for sale on their website.
Torta de Pan de Elote (Mexican Corn Bread)
1 1/2 cups sweetened condensed milk
1 lb frozen corn kernels, thawed
1 stick and 5 Tablespoons butter, melted
1 teaspoon vanilla
4 1/2 teaspoons baking powder
1/2 cup flour
1/2 cup pancake mix
1/3 cup cornstarch
In a blender, combine sweetened condensed milk, half of the corn kernels, melted butter, eggs, and vanilla. Process until smooth and pour into a mixing bowl. Using a whisk, mix the baking powder, flour, pancake mix, and cornstarch into the blended ingredients. When well combined, stir in remaining corn kernels. Pour into a well-greased 10-inch springform pan. Bake in a 350F oven for 40 minutes or until the cake is no longer liquid in the center and is well-browned. Remove from the oven and let cool before unmolding. Serve warm or reheat slices in the microwave before serving.
1 cup orange juice
3 Tablespoons honey
2 teaspoons cornstarch dissolved in 2 Tablespoons cold water
Bring orange juice and honey to a boil. Pour in cornstarch mixture while stirring constantly. Bring back to a boil. Once it thickens, remove from heat and let cool.