This Venezuelan cornmeal cake is a home-style torta de jojoto: a tender, lightly sweet cake made with corn, cornmeal, milk, eggs, and salty white cheese. Family versions vary, but blending some of the corn and leaving some whole gives this version a creamy crumb with little bursts of sweetness.
Ingredients
- 2 cups (300 g) corn kernels, fresh or thawed frozen, divided
- 3/4 cup (180 ml) whole milk
- 1 cup (150 g) fine yellow cornmeal, not coarse polenta
- 1/2 cup (60 g) all-purpose flour
- 2/3 cup (135 g) granulated sugar
- 1/2 cup (113 g) unsalted butter, melted and cooled slightly
- 3 large eggs (about 150 g without shells), at room temperature
- 1 cup (100 g) finely grated queso blanco
- 1 teaspoon (4 g) baking powder
- 1/2 teaspoon (3 g) fine salt
- 1 teaspoon (5 ml) vanilla extract, optional
Instructions
- Set a rack in the center of the oven and preheat it to 350°F (177°C). Butter an 8-inch (20 cm) square baking pan, then line the bottom with parchment if you want to lift the cake out easily. If using frozen corn, thaw it completely and blot away excess water; wet kernels can make the cake take longer to set.
- Put 1 cup (150 g) of the corn kernels and the milk in a blender or food processor. Pulse until the mixture is mostly creamy but still has some texture. Transfer it to a mixing bowl, stir in the cornmeal, and leave it for 10 minutes. This short rest lets the meal absorb moisture, helping the cake bake up tender rather than gritty.
- In a second bowl, whisk together the flour, sugar, baking powder, and salt. Add the eggs, melted butter, and vanilla, if using, to the corn mixture. Whisk until combined; it is fine if small pieces of corn remain. Fold in the dry ingredients just until no dry pockets of flour are visible. Avoid beating the batter for a long time, which can make the crumb heavier.
- Fold in the remaining 1 cup (150 g) corn kernels and the grated queso blanco. The batter will be thick and spoonable, not as fluid as pancake batter. Scrape it into the prepared pan and smooth the top into an even layer so the center and edges bake at a similar rate.
- Bake for 45 to 55 minutes, checking at 45 minutes. The top should be golden, the edges should look set, and a toothpick inserted near the center should come out without wet batter (a few moist crumbs are fine). Because this is an egg-based cake, check the center with a food thermometer; USDA FSIS guidance for egg dishes is a safe minimum internal temperature of 160°F (71°C). If it has not reached that temperature, return it to the oven and check again after 5 minutes.
- Set the pan on a rack and let the cake cool in the pan for 15 minutes. Loosen the edges with a thin knife, then turn it out or cut it directly in the pan. Allow it to cool for another 30 minutes before serving for the neatest slices. It can also be served slightly warm, though the crumb will be softer and more delicate.
Tips
- Choose fine cornmeal for a soft, cohesive crumb. Coarse-ground meal or polenta stays noticeably gritty unless it is cooked first, and that change would require adjusting the liquid and method. Do not swap in masa harina or precooked arepa flour in the same amount without expecting a different texture: those products absorb liquid differently and can make the cake denser.
- Queso blanco is a mild, firm Latin American white cheese that may be sold in Latin markets. If it is unavailable, use queso fresco, finely grated; it is usually softer and wetter, so pat it dry first. A mild feta can work in a pinch, but it is saltier and tangier, so reduce the added salt to 1/4 teaspoon.
- Fresh corn gives the most distinct sweet-corn flavor, but thawed frozen corn is reliable and convenient. Canned corn is another option: drain it very well and pat it dry before measuring. Avoid creamed corn, which adds extra liquid and can leave the middle too soft.
- Measure the cornmeal and flour by weight if possible, and stop mixing once the batter is combined. If the cake browns quickly but the center is still below 160°F (71°C), loosely cover the pan with foil for the remaining bake time rather than turning up the oven.
Serving Suggestions
Serve slices warm or at room temperature as a snack, a simple dessert, or part of a Venezuelan-inspired breakfast or afternoon merienda. The cake is rich enough to enjoy on its own, while black coffee, café con leche, or unsweetened tea balances its sweetness. For dessert, add a spoonful of lightly sweetened whipped cream or plain yogurt and a few fresh berries; these toppings complement the corn without hiding its flavor.
For a savory-leaning plate, offer small slices alongside scrambled eggs, avocado, or a crisp green salad. The cheese in the cake already brings salt and richness, so a fresh or acidic side is a useful contrast. If serving it as part of a larger meal, cut it into smaller squares and present it with other snacks rather than treating it as a bread substitute for every dish.
Variations
For a more pronounced corn texture, leave the kernels whole instead of blending half with the milk. The cake will be less creamy and the pieces of corn will be more noticeable. For a smoother, custardy result, blend all the corn, but keep the cornmeal rest; that brief hydration helps the batter bake evenly.
Adjust the sweet-salty balance to suit the cheese and the occasion. For a less sweet cake, reduce the sugar to 1/2 cup (100 g); the result will taste more like a savory snack, especially with salty cheese. For a dessert-like version, keep the stated sugar and add a little orange zest. A small pinch of ground cinnamon is another gentle addition, though it is not needed for the corn flavor to come through.
You can also replace up to half of the queso blanco with grated mild cheddar for a more pronounced, familiar cheese flavor. It changes the cake from the mild, milky profile of queso blanco, but melts well and is easy to find. Keep the total cheese amount at 1 cup (100 g) so the batter does not become overly moist or heavy.
Storage and Reheating
Let the cake cool, then refrigerate it within 2 hours of baking. Store covered in an airtight container or wrap the pan well; it keeps for 3 to 4 days in the refrigerator. The crumb firms up when cold, so bring a portion to room temperature for about 20 minutes before serving if you prefer a softer texture.
To reheat a slice, warm it in a 300°F (149°C) oven for about 8 to 12 minutes, or microwave it in short bursts until just warm. If reheating a larger portion or the whole cake, heat it until the center reaches 165°F (74°C), the USDA FSIS target for leftovers. For longer storage, wrap individual pieces and freeze for up to 2 months; thaw overnight in the refrigerator and reheat or serve at room temperature. Freezing may make the crumb slightly less tender, but the corn and cheese flavor remains pleasant.
Frequently Asked Questions
Is Venezuelan cornmeal cake the same as arepas?
No. Arepas are savory corn cakes made from precooked maize flour and cooked on a griddle or in another hot cooking vessel. This torta de jojoto is a sweet or lightly sweet baked cake made with corn kernels, cornmeal, eggs, and often cheese. The ingredients and texture overlap in their use of corn, but the dishes are prepared and served differently.
Can I use precooked corn flour instead of cornmeal?
You can experiment with harina de maíz precocida, the precooked maize flour used for arepas, but it does not behave exactly like fine cornmeal. It hydrates differently and may produce a tighter, more arepa-like crumb. For the most predictable result with this recipe, use fine yellow cornmeal. If you try precooked flour, add it gradually and expect to adjust the milk rather than assuming a direct swap will match.
Can I make the batter ahead?
It is best to bake the batter soon after mixing because the baking powder starts working once it meets the wet ingredients. You can measure the dry ingredients, grate the cheese, and thaw the corn a day ahead, storing each covered in the refrigerator as needed. For the freshest crumb, combine the batter just before it goes into the oven.
How can I tell if the center is done?
Look for a set center that springs back lightly when touched, and use a toothpick to check for wet batter. Since visual signs can be misleading in a moist corn cake, the dependable check is a food thermometer in the center: it should read at least 160°F (71°C) for this egg dish. If the top is already deeply golden, cover it loosely with foil while the center finishes baking.
Why did my cake turn out gummy or dense?
Common causes include excess moisture from wet or canned corn, coarse cornmeal that did not hydrate, too much flour from measuring by packed cups, or underbaking. Drain and dry the kernels, use fine cornmeal, spoon flour into the measuring cup and level it, and confirm the center temperature before removing the pan. Also mix gently; vigorous mixing after adding flour can make the cake compact.
Can I make it without cheese?
Yes, though the flavor will be sweeter and less savory, and the texture will be a little less rich. Omit the queso blanco and keep the salt at 1/2 teaspoon. If you want to replace some of its richness, add 2 tablespoons (30 ml) of milk or cream, but do not add a large amount because the corn already contributes moisture. Check the center temperature and doneness as directed, since a cheese-free cake may bake a little faster.
Related
- Venezuelan Garlic Sauce Recipe for Arepas and More
- Venezuelan Ham Bread Recipe: Pan de Jamón
- Venezuelan Maize Recipes: Sweet Corn Cachapas
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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