This savory corn pudding is usually eaten for breakfast. It's served with shredded pork meat and fresh white cheese. It proves, one more time, how corn, an ancestral ingredient, connects all of us Latinos. Keep reading for the full recipe that I found in Maricel Presilla's book The Food of Latin America – Gran Cocina Latina.


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Panamanian baked fresh corn ring
Makes 8 servings

5 ½ cups of yellow corn kernels
1 12-ounce can of evaporated milk
4 tablespoons of melted butter
2 tablespoons of cornstarch
¼ cup of sugar
1 teaspoon of salt
½ pound of shredded queso fresco1 pound of sliced queso fresco


1. Preheat the oven to 350F. Butter a 9-inch bundt pan.
2. Place the corn in a blender, in 2 or 3 batches, and blend into a smooth puree (you'll get about 4 cups of puree).
3. Press the ground corn through a medium-mesh sieve into a medium bowl, pushing on the solids to get the most of the corn. Discard the residue.
4. Add the milk, butter, cornstarch, sugar, salt and the shredded cheese and mix well.
5. Pour into the prepared bundt pan, cover with aluminum foil and place the pan on a baking pan filled with 2 inches of water.
6. Bake for 1 hour, until the mixture sets and looks like a flan and a toothpick inserted in the middle comes out clean.
7. Let stand for about 10 minutes before serving unmolding.
8. Unmold on a 12-inch dish. Serve with the sliced cheese.

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Image via Enriqueta Lemoine

Topics: panamanian recipe  hispanic heritage month  corn  breakfast