A dense, sweet cornbread-like cake made with fresh corn, cheese, butter, and sugar, baked until golden with a custardy interior.
Ingredients
-
6 ears fresh corn, kernels removed
-
200g fresh white cheese, crumbled
-
100g butter, melted
-
3/4 cup sugar
-
3 eggs
-
1/2 cup sour cream
-
1 tsp baking powder
-
1 tsp vanilla extract
-
Pinch of salt
Instructions
-
1
Blend corn kernels with eggs until you get a slightly chunky puree, not completely smooth.
-
2
Mix corn puree with crumbled cheese, melted butter, sugar, sour cream, baking powder, vanilla, and salt.
-
3
Pour into a greased baking dish. The batter should be thick and pudding-like.
-
4
Bake at 175C for 35-40 minutes until the top is golden brown and the center is just set.
-
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.