I should probably just come right how and say that I’m taking a break with blogging, because it just seems that the last couple of months I start all my post with the boring … “ I been soooo very busy and that is why I have not had time to blog” – we been eating, but, really nothing new, nothing to share. I have made this soup so many times in the last couple of weeks, we have lived on cereal and lots of ham and cheese sandwiches and left over from our respective mother’s houses – bottom line, the kitchen has not seen any heavy duty used. Except when it comes to this recipe, which has been repeated well over the normal, allocated time. I think Tom is starting to turn corny with all the corn we been eating the last couple of weeks.

I.cannot.stop.making.this.corn.cake.

This recipe actually comes from an ex-co-worker. I have her in my facebook friends and during my post about corn cakes she sent me a private message telling me that this cake needed to be added to my corn cake list. It was easy and so good and that I had to make it STAT.

Since I was deep in my corn stage, I did not loose anytime in trying it out and … well, I totally and completely FEEL IN LOVE with it, so much so, that I willing to tell you to not even bother in making the other corn cakes that I have mentioned on here before (how is that for self promotion) – because, people – this is the holy grail of all corn cakes – this is the ONE! The one that will hold my heart and will continue to make over and over again.

It is one of those fast put-together recipes. With a one hour oven wait, and maybe, if you are good (unlike me), another hour of cooled down period before you dig into this dish and find yourself with the inability to stop.

Don’t believe me? Try to prove me wrong.

A couple of things to be aware in this recipe with the ingredients:

The Harina P.A.N, which is a pre cooked white cornmeal Venezuelan product, can be found in most local Latin American market. If you are out of luck, you can turn to the wonderful world of the Internet and find it in amigofoods.com. There are 3 types, the white one, which makes our famous arepas, then there is a yellow one which is used also for arepas and hallacas (its tinted with anoto) and then there is the one you are going to use there, which is the sweet corn mix, which comes in a red package.

The Queso blanco – (KAY-so BLAHN-koh, a.k.a. Queso Blanco Fresco) has a fresh, crumbly curdy texture, and is often fried. A cooking and snacking cheese, it softens, but holds its shape, when sliced and heated. Like the Harina Pan, most Latin Markets will carry some type of it in their cheese section. I would love to point you to one specific brand, but there are so many types out there so it would be hard to pick one specially when they are all usually pretty good. I myself have used the following brands with success: El Viajero Queso Blanco, El Venadito Queso Blanco, El Latino Queso Balanco,

MY ABSOLUTE FAVORITE CORN CAKE

1 can of corn – drained of liquid
1 can of creamed corn
¼ cup of milk
2 sticks of butter – soften
¾ cup sugar
4 eggs – room temp
1 cup Harina PAN de Maiz Dulce
2 cup of queso blanco - grated

Turn oven to 350°F and grease and flour (or use nonstick cooking spray) a 9-inch by 3 round cake pan or a 9x13 rectangular pan.

In a blender, blend together the cans of corn and milk together until integrated, but not super smooth either – put aside.

In a medium bowl, using a electric mixer, combine the butter and sugar until blended. Add the eggs and continue to mix at low-medium speed – don’t worry if the mixture looks like is separating on you – keep mixing, add the Harina PAN and beat until smooth. Now using a spatula, add the corn mixture and the grated cheese and fold until all is merged together - again it will look like the butter is separating, but nothing to freak out about - trust me.

Pour into your prepare pan, and place in the hot oven to bake for 1 hour. The cake will set and will bubble, a wooden toothpick inserted into the center will come out a bit wet, but that is ok.

Let the cake cool in the pan for 20-30 minutes, before turning it out onto a serving plate.

The cake is delicious warm, but I always place it in the refrigerator to keep cold, which taste just as good. If you want it warm again, a 30 second in the microwave will do the trick, or you can set it out to come to room temperature again.