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Venezuelan Torta de Jojoto

Prep 10 min
Total 50 min
Ingredients 9
Servings 12

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! MORE + LESS -

Ingredients

cups of corn kernels, well drained

1/2

cup Gold Medal™ all-purpose or whole wheat flour

pinch salt

1/4

teaspoon baking soda

tablespoons butter, at room temperature

3/4

cup sugar

eggs

cup milk

1 1/3

cup hard cheese, grated

Directions

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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

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!