One Ecuadorian-style fresh-corn cake baked gently in a water bath, with a soft set center and a melted cheese-onion top.
1 eggChicken eggs
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15 gCream
30 gMozzarella cheese
110 gCorn
10 gOnion
10 gCornmeal
2 cupsWater
0.7 gBaking Powder
1 mlOlive oil
To tasteSalt
To tasteBlack Pepper
Heat the oven to 175 °C. Grease one 350 ml heatproof ramekin with all the oil. In a small processor or with an immersion blender in a narrow jug, blend all the fresh corn, whole egg, cream, cornmeal and baking powder to a thick batter with only very fine corn pieces. Season lightly with salt and pepper.
Mix all the finely grated mozzarella and finely chopped onion. Fold half of this mixture into the corn batter and reserve the other half for the top. Scrape all the batter into the ramekin, leaving space above it. Put the ramekin in a small deep baking dish and pour the hot water around it to reach halfway up its sides; no water should enter the batter.
Cover the outer dish with foil and bake in the water bath for 35-40 minutes until the corn cake is springy and set in the center, with no liquid egg batter. The center should reach 74 °C. Carefully remove the foil and scatter all the reserved cheese-onion mixture over the top. Bake uncovered for 5 minutes until the cheese melts.
Lift the ramekin from the water bath with oven gloves and let stand for 5 minutes. Serve the entire small corn cake warm in its ramekin as one breakfast portion. Discard the bath water. No extra bread, salad or sauces are included.