Corn cake with turkey bolognese, an easy recipe for making the most of your time.
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Total: 1 h 40 min Diners: 8
There are recipes that you make a bit by chance, with that “let’s see what comes out of here” very present in your head. And when they work out they are always the ones that amaze you the most. On this occasion, this corn cake was a recipe of total use with the leftover turkey bolognese leftover from the pasta.
Why in a corn cake? Because I recognize myself as a fan of the ones I’ve tried in Peru, a very traditional savory recipe of Peruvian cuisine which they call pastel de choclo (in Paschi they make one with coriander well that they serve it as a snack and it is wonderful) and that has a marked sweet spot thanks to the corn so any salty addition always comes phenomenal.
The corn gives us, in addition, a tremendously juicy texture if we handle well all the ingredients and the result of all that has been a kind of mixture halfway between quiche and a tremendously juicy savory cake, which brings us closer to the Asturian borono, and that I found excellent as a recipe to take anywhere like an empanada or to leave it as an appetizer at any meal. Even as a main dish accompanied by a sauce would also work this pie stuffed with bolognese.
If, like me, you like to gnaw corn cobs (if they have some original dressing, all the better) or make corn salmorejo or corn chowder, this pie will fascinate you. It is actually a very easy recipe that is seen much more in the United States than in Spain but I am convinced that it will fascinate you as it did in my house, I think we will repeat it a lot!
The filling can be whatever you want or have in the fridge, it can be a chili con carne as well as that mixture of tuna with tomato of the classic deviled eggs. A spicy point will come from fear to counteract even more the sweetness of the corn, there I leave it.
How to make corn and bolognese cake
Ingredients
. Small corn can, 2 pc Onion, 1 pc Garlic clove, 1 pc Olive oil, 1 tbsp Butter, 20 g Salt, c/s Black pepper, c/s Bechamel sauce, 80 g Cream, 100 ml Eggs, 2 pc Corn flour (PAN type), 150 g Wheat flour, 100 g Yeast, 1 pinch Baking soda, 1 pinch Turkey bolognese, 200 g (approx.)
Step 1
Preheat the oven to 160 ºC while we prepare the cake.
Step 2
Peel and chop the onion and garlic, very finely, and poach with a little oil and butter over low heat until very tender. I always like to add a little salt so that everything sweats well and cooks more easily and evenly. Stir occasionally so it doesn’t stick.
Step 3
Meanwhile, prepare the rest of the corn cake. We will be able in a mixer to grind very well the corn with the cream.
Step 4
Mix the flour with the baking powder and baking soda on one side and beat the eggs on the other.
Step 5
Add the corn mixture to the eggs and beat well, add the cheese, the poached onion and the flour. If we want to add a little yellow chili, it is up to each one’s taste.
Step 6
Incorporate the whole corn kernels to the mixture and whisk enough so that everything is integrated but not too much. It will be a dense paste. Add salt, it is important so that it does not become too bland. We will also add black pepper and the béchamel.
Step 7
We put in the chosen mold, previously greased with butter if it is not paper, a base of the corn cake mixture, fill with the cold turkey bolognese and finish with more corn cake on top.
Step 8
Bake our cake for about 40-50 minutes, we will have to check it, it will be golden on top. It is important that it cools well before eating it because if not it will crumble a lot considering all the ingredients it has. It is a cake that can be eaten cold/temperate… and it is delicious!
