Corn casserole is a traditional dish with deep roots in Latin cuisine, especially popular in Central American and Caribbean countries. Its origin dates back to indigenous communities that cultivated corn, a staple and sacred food for many pre-Columbian cultures. Over time, the recipe has evolved by incorporating ingredients typical of Creole cuisine, and its name varies by region. In Mexico, for example, it can be found under the name "pastel de elote" (corn cake), while in Colombia it is known as "mazamorra de maíz" (corn mazamorra) and in Venezuela it is simply called "cazuela de jojoto". This preparation is characterized by its soft and creamy texture, ideal for accompanying different meals or being enjoyed as a main dish.
Corn casserole stands out not only for its flavor but also for being a versatile recipe that admits multiple variations in its ingredients, from sweet to savory versions. Its popularity has remained current in Latin American kitchens due to its simplicity and the use of accessible ingredients, making this dish a common presence at family gatherings and traditional celebrations.
