Venezuelan Torta de Jojoto - Gluten-Free Corn Pudding

Ingredients

• 3 cups fresh corn (about 4 shelled cobs)
• 1 1/2 cup fresh white cheese cut into pieces
• 2 eggs
• 1/2 cup of cream
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• Baking spray

Instructions

1. 1

   Preheat oven to 350˚F.

2. 2

   Spray an springform pan with baking spray.

3. 3

   Pour all the ingredients into the vase of a blender and process until a uniform and slightly liquid batter forms.

4. 4

   Pour the batter into the pan, distribute evenly with a spatula and shake the mold three times to let the air out.

5. 5

   Bake in the oven center rack for 55 minutes or until a toothpick in the center of the cake comes out dry.

6. 6

   Remove from the oven and let cool for an hour on a metal rack.

7. 7

   Unmold and serve.