Lunchbreak: Kendall College chef Chris Koetke makes Mexican corn bread
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.