COLONIAL FRESH CORN CAKE

COLONIAL FRESH CORN CAKE image

Categories Side Corn

Yield 8 to 10 servings

Number Of Ingredients 21

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SAUCE
4 cups water
1 fresh poblano chile (about 3 ounces), stemmed, seeded, cut into thick strips
1 small green bell pepper, stemmed, seeded, cut into thick strips
1 1/2 cups (loosely packed) baby spinach leaves
1/4 cup chopped white onion
3 whole cloves
2 garlic cloves, flattened
2 bay leaves
1/4 cup (1/2 stick) butter
3 tablespoons all purpose flour
1 cup whole milk
2 teaspoons powdered chicken bouillon
CORN CAKE
4 cups fresh corn kernels (cut from 4 ears)
4 large eggs
1 cup whole milk
9 tablespoons unsalted butter, melted
2 tablespoons sugar
1 1/2 teaspoons baking powder
1 teaspoon salt

Steps:

FOR SAUCE: Bring 4 cups water to boil in large saucepan. Add poblano chile and next 6 ingredients; boil until vegetables are tender, about 10 minutes. Discard bay leaves. Drain, reserving 1/2 cup cooking liquid. Transfer vegetables and 1/2 cup reserved cooking liquid to blender. Blend chile mixture until smooth. Melt butter in heavy medium skillet over medium heat. Add flour; whisk 1 minute. Gradually whisk in milk, then blended chile mixture. Whisk sauce constantly over medium heat until it boils and thickens, about 3 minutes. Whisk in bouillon powder. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to simmer before using.) FOR CORN CAKE: Preheat oven to 350 degrees. Line 13x9x2-inch baking pan with foil. Butter and flour foil. Working in 2 batches, puree all ingredients in blender until almost smooth. Transfer batter to prepared pan. Bake until cake is golden brown and tester inserted into center comes out clean, about 1 hour. Invert cake onto platter. Cut into squares and serve warm with sauce.