A dense, sweet cornbread-like cake made with fresh corn, cheese, butter, and sugar, baked until golden with a custardy interior.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Blend corn kernels with eggs until you get a slightly chunky puree, not completely smooth.
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2
Mix corn puree with crumbled cheese, melted butter, sugar, sour cream, baking powder, vanilla, and salt.
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3
Pour into a greased baking dish. The batter should be thick and pudding-like.
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4
Bake at 175C for 35-40 minutes until the top is golden brown and the center is just set.
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5
Let cool 15 minutes before serving. The interior should be moist and custardy, not dry.
Did You Know?
The name cosa de horno literally translates to oven thing, reflecting the charmingly casual Nicaraguan approach to naming this beloved treat.
Chef's Notes
Equipment Tips
- blender
- baking dish
- oven
Garnishing
sour cream drizzle
Accompaniments
coffee, hot chocolate
The Story Behind Cosa de Horno
Cosa de horno, charmingly translated as oven thing, is a traditional Nicaraguan corn cake that defies easy categorization. Neither bread nor cake nor pudding, it occupies its own delicious space with a golden crust and custardy corn interior enriched with cheese and butter. The dish showcases fresh corn at its peak, making it especially popular during the corn harvest season. Found in bakeries and home kitchens across the country, cosa de horno is the kind of unpretentious, deeply satisfying treat that defines Nicaraguan comfort baking.
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