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Venezuelan Torta de Jojoto

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Venezuelan Torta de Jojoto
  • Prep 10 min
  • Total 50 min
  • Ingredients 9
  • Servings 12
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Torta de Jojoto (corn) is a classic Venezuelan dish. I love it and best of all, it’s very easy to make. The special touch comes from the cheese; it adds a unique and delicious flavor. It’s best to use corn while it’s in season, otherwise you can use canned corn. Enjoy!

Ingredients

  • 3 cups of corn kernels, well drained
  • 1/2 cup Gold Medal™ all-purpose or whole wheat flour
  • 1 pinch salt
  • 1/4 teaspoon baking soda
  • 4 tablespoons butter, at room temperature
  • 3/4 cup sugar
  • 2 eggs
  • 1 cup milk
  • 1 1/3 cup hard cheese, grated

Directions

  • 1
    Preheat the oven to 350°F. Grease and 8x8-inch mold. Set aside.
  • 2
    Mix the flour, salt and baking soda in a small bowl. Set aside.
  • 3
    Whip the butter and sugar with a hand mixer at medium speed until the mixture is pale, about 3 minutes. Add the eggs, one at a time, and continue mixing. Add the milk bit by bit until it’s all been added.
  • 4
    Lower the speed and add the flour mixture, combine until you have an even consistency. Add the cheese and mix until well combined.
  • 5
    Place the mixture in the mold and bake for 35-40 minutes or until its firm and lightly browned.
  • 6
    Let cook completely before serving.

Expert Tips

  • tip 1
    You can use fresh corn or canned corn; just make sure they’re well strained.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Torta de Jojoto (corn) is a classic Venezuelan dish. I love it and best of all, it’s very easy to make. The special touch comes from the cheese; it adds a unique and delicious flavor. It’s best to use corn while it’s in season, otherwise you can use canned corn. Enjoy!
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