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Torta de Elote Con Rajas Poblanas (Cornbread With Creamy Poblano Chilies)
Tender in the center, salty-sweet and swaddled in a sauce of smoky poblanos and cream, this simple but festive cornbread comes from a family recipe passed on to chef Hugo Ortega by a friend in Puebla, Mexico. At Hugo's Restaurant in Houston, Mr. Ortega serves it year-round with scallops, but its affinity for roast turkey has also made it a favorite on his Thanksgiving table.
Serves: 8
1⁄2 cup frozen corn (room temperature)
1 1⁄2 cups canned sweet corn, drained
3 1⁄2 ounces butter
3 1⁄4 ounces sugar
3 eggs, separated
3 ounces flour
2 teaspoons baking powder
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