Pastel de Humitas: Savory Corn Cake

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This Ecuadorian comfort dish, "Pastel de Humitas," is a traditional and savory corn cake that brings the warm, earthy flavors of South America right to your table. Soft, yet firm enough to slice, this delightful casserole is perfect as a main course or a hearty side dish.

Ingredients

🌾 500g Harina de Humitas corn flour, La Pradera
🌽 125g Sweet corn kernels
🧈 125g Melted butter
🧀 250g Grated mozzarella cheese
🥚 8 Eggs separated yolks and whites
🧂 1 teaspoon Salt
🍬 3 tablespoons Sugar
🥛 1 cup Whole milk
🧅 2 Finely chopped long onions
🧴 1 tablespoon Colored oil

Instructions

1- Prepare the Blender Mixture:

Place the sweet corn kernels, melted butter, egg yolks, salt, sugar, and whole milk into the Oster Classic Series blender.
Blend until the mixture is smooth.

2- Reserve Mixture:

Pour the blended mixture into a stainless steel mixing bowl.
Set aside.

3- Whip Egg Whites:

Using the Black+Decker hand mixer, beat the egg whites in a separate mixing bowl.
Continue until they reach stiff peak consistency.

4- Prepare Refrito (Sautéed Onions):

Heat the colored oil in the small frying pan over your gas stove burner.
Add the finely chopped long onions and fry until they turn translucent.

5- Combine Ingredients:

Add the sautéed onion and 200g of the mozzarella cheese into the bowl with the corn mixture.
Stir until well combined.

6- Incorporate Egg Whites:

Gently fold the whipped egg whites into the batter using a silicone spatula.
Use an enveloping motion.

7- Add Humitas Flour:

Slowly mix in the Harina de Humitas.
Ensure that all ingredients are well incorporated.

8- Prepare the Mold:

Grease and flour the red springform baking mold.

9- Fill Mold:

Pour the batter into the prepared mold.
Top with the remaining mozzarella cheese.

10- Preheat Oven:
- Preheat your Kalley-style countertop oven to 180°C.

11- Bake:
- Place the mold inside the oven and use the "baño María" method.
- Place the mold in a larger pan filled with water.
- Bake at 180°C for 45 minutes.

12- Serve:
- Once baked, remove from the oven carefully.
- Unmold, and serve warm on the black fluted-edge serving plate.

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8
Calories: 380
Protein: 12g
Fats: 22g
Carbohydrates: 34g
Equipment: Oster Classic Series blender, Black+Decker hand mixer, small frying pan, red springform baking mold, Kalley-style countertop oven, black fluted-edge serving plate

Cooking Tips

Egg Separation: Ensure no yolk mixes with egg whites to attain perfect peaks.
Folding Technique: Use a soft folding motion when combining the whites to preserve their fluffiness.
Baño María: Maintain even baking by ensuring the water bath level is about halfway up the side of the mold.

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