Lunchbreak: Kendall College chef Chris Koetke makes Mexican corn bread

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Chris Koetke

Kendall College

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
4 eggs
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.

Orange Coulis

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.

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1 Comment

  • Carol

    The standard can of sweetened condensed milk has only 1 1/4 cups. I hope that will be enough to make this recipe successfully. It sounds delicious!