Today’s recipe is an adaptation of a classic and very popular dish from Panama and the Colombian Caribbean Coast. The “bollos” have and indigenous origin and are made with maize, cassava or banana wrapped in corn husks and boiled or parboiled in water.
In Panama these “bollos” could be Blancos (White), made with White corn and wrapped in sugar cane leaves. Or Preñaos (pregnant), stuffed with beef or pork stew, very traditional in La Chorrera. Also we may find them made of Cassava or sweetcorn (amarillos/yellow) stuffed or not, some are sweetish and others are more salty, with cheese, coconut and/or anise.
Normally I can’t find corn husks or sugar cane leaves here in Madrid, so this recipe is a fantastic way of recreate a Panamanian classic no matter where we are. Besides, it has a very nice presentation. You will get a lot of ohhs and ahhs, that’s for sure!
Ingredients
- 6 sweet corn ears
- 1 cup evaporated milk
- 4 tbsp. butter
- 1 tsp. of salt
- 2 tbsp. flour
- 3 eggs
- 2 tbsp. sugar
- 1 tsp. baking powder
- 1 cup shredded fresh cheese.
Directions
Wash the sweetcorn ears and thresh with a sharp knife. Scrape the cob with the back of the knife to remove all the pulp. Pour all ingredients into a blender and grind until corn is well milled. Pour into a well-greased ring or Bundt pan.
Cover with foil and bake in a water bath at 180 ºC (350 °F) for approximately 30 minutes or until a toothpick inserted comes out clean.
This weekend I’ll be leaving for the beach. I will try to program some posts for those days that I’ll be away and also I’ll try to write something while I’m there. But all this is only wishful thinking… I hope that during these last three days I’ll be able to achieve everything…whish me luck!!
What a delicious looking dish. I love polenta, cornbread and just about any other type of corn dish, so I bet I’d love this.
Hi Greg! Thanks a lot for your comment 🙂 I’m sure you would 😉
That looks beautiful…and so simple!!!! I don’t have a bundt pan or ring pan…any suggestions?
¡Muchas gracias Natalia! Me parece que quedaría también muy bien si lo haces en un “loaf pan”, ¿sabes? Esos que son rectangulares 😉 Y para el baño maría tendrías que usar una bandeja un poco honda para que el agua alcance hasta la mitad o así del molde.
Si lo intentas no dejes de contarme cómo te fue… Y si tampoco tienes de esos moldes, pues inténtalo en ramekins, que también quedarán muy bonitos en raciones individuales.
Bye!
Okay! Guárdaré la receta para intentarla. Abrazos!
Yum!
Thanks! 🙂
This sounds delicious, Giovanna, and so relatively easy to prepare. Have a wonderful beach holiday!
Hi John! Yes it is very simple and easy to prepare. Thanks a lot for your comment. I’ll try to relax 😉
Oh this is something we will have to try… I love my Mielie bread as we call it here… you would call it Corn bread…
Hi Rob! I hop you do try it sometime and that you like it 😉 I love corn bread too, so mielie is corn in Afrikaans? Sounds good! 😉
Thanks a lot for your comment!
Looks delicious! Have a wonderful trip to the beach and remember to relax!
Hi Laila! (is that correct?) You are too kind. I’m thrilled that you like this post, thanks a lot for your comment and your good whishes for a relaxing trip 🙂 I’ll do my best 😉
WOW! This is also so artistic… You are amazing dear Giovanna, Thanks and Love, nia
My dear Nia! Thanks a lot for your nice comment 🙂
Ooh I love the sound of this – and it looks so beautiful too! Hope the preparations for the journey go well and that you have a wonderful break 🙂
Hehe! Thanks a lot Tanya 🙂 Intentaré aprovechar esos días de vacaciones para relajarme y disfrutar de la lectura y de no hacer nada 😉
Los preparativos están al 2%, asi que de momento el caos reina en casa…
Oh scrumity, this sounds divine. Have a wonderful break Giovanna.
🙂 Mandy xo
Haha, scrumity… sounds funny 🙂 Thanks a lot for your comment Mandy! I will try to enjoy this break and relax 100%. Now I only hope that my children and Hubby agree with me 😉
G
Delicioso! Espero que tengan un tiempo maravilloso en la playa 😉
Hola MD!! Muchas gracias por tus buenos deseos. A ver si en alguno de tus viajes a España te das una vuelta por la Costa de la Luz, seguro que te gustará.
Un saludo,
G
It looks like super muxury cornbread? (And being English I know nothing about cornbread or cron rings so I am probably way off the mark!)
Yes, you can say that, but this one is more moist that the bread (I think). I think that your food related knowledge includes much more sophisticated recipes than this humble ring (being English and all) 😉 😉
Thanks a lot for your comment!
I love the term pregnant in your description of what this dish can be like! Enjoy your time away 🙂
Thank you Tandy! 🙂
Oh yum! I love sweet corn in any shape or form, but especially corn bread. This looks amazingly moist and delicious! Almost like a cross between corn bread and corn cake! I’d love to try this recipe. Did you drizzle it with mayonnaise or sour cream? Thanks for the lovely recipe!
Hi Laura! I made a cream of blue cheese with heavy cream to drizzle the ring, but sour cream sounds good too 😉
Thanks a lot for your comment!
Yum, that sounds wonderful! I love blue cheese. I’ll have to try both! x
Your sweet corn ring looks very moist and delicious. Have a super weekend at the beach.
Thank you Bam! 🙂
this is awesome! i love corn. will make this soon. thank you for sharing 🙂
Thank you for commenting Gotasé! I hope you’ll like it 🙂
Very interesting … love the color of it … *smile – hope of all my heart that your weekend … by the ocean … has been delightful and relaxing.
Hi Viveka! Thanks a lot for your comment. I’m still at the beach, and my Internet connection is not that great, that’s why I’m a bit behind answering your comments… But I will visit your blog very soon.
Take care 🙂
May I ask what corn ears are ???????
Hi! Yes, corn ears are the fruit of the maize plant 😉
Hi Giovanna! I made this and the flavor was delicious! Only question is, is there a good way you would recommend to make it more dry? My husband is Panamanian and was commenting that he is used to them drier – would you recommend less condensed milk, or to drain the corn? Thanks!
Hi Renee!
I would suggest to put get it out of the water and keep I t in the oven for a few more minutes, maybe 15, after is it is cooked. That way it will loose some humidity. Also, in Panama we use to reheat bollos in a pan with a bit of oil or butter, maybe you could do that with the portions.
I hope this help. Thanks a lot for visiting my blog and your comment!! 😊