Copycat El Torito Mexican Corn Cake Food

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MEXICAN SWEET CORN CAKE



Mexican Sweet Corn Cake image

I love Mexican Food! This is a tasty little side dish served at restaurants such as Chi Chi's, El Torito, and Chevy's Fresh Mex. This is more like a corn pudding, but I have known others to fry the dough into a pancake. Masa Harina, one of the ingredients, means corn flour. I have found it at major grocery chains or you can find it at a store that specializes in Hispanic foods. I could eat this for breakfast, lunch , and dinner.

Provided by Dawn399

Categories     Corn

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

1/4 cup butter
2 tablespoons shortening
1/2 cup masa harina
5 tablespoons cold water (may add more to reach consistency of cookie dough)
10 ounces frozen corn kernels
3 tablespoons cornmeal
1/4 cup sugar
3 tablespoons whipping cream
1/4 teaspoon baking powder
1/4 teaspoon salt

Steps:

  • Preheat oven to 350°F.
  • Whip butter and shortening in a mixing bowl and beat until creamy.
  • Add Masa harina slowly and mix thoroughly.
  • Add water until cookie dough consistency and mix.
  • Blend in corn kernels.
  • Mix cornmeal, sugar, whipping cream, baking powder, and salt separately in a large bowl.
  • Add masa harina mixture and mix until blended.
  • Grease an 8x10 square pan and pour mixture into pan.
  • Cover pan with foil and bake.
  • Bake 40-50 minutes at 350 until it is consistency of custard.
  • Allow to stand at room temperature for 15 minutes.
  • May serve with an ice cream scoop or cut into squares.
  • You may use a food processor and add ingredients as specified above.

EL TORITO SWEET CORN CAKE



El Torito Sweet Corn Cake image

Make and share this El Torito Sweet Corn Cake recipe from Food.com.

Provided by looneytunesfan

Categories     Corn

Time 50m

Yield 8 serving(s)

Number Of Ingredients 4

1 (7 1/2 ounce) package sweet cornbread mix
1/4 cup butter, melted
1/4 cup water
1 (15 ounce) can cream-style corn

Steps:

  • In bowl, combine corn cake mix with melted butter. Add water and can of cream style corn. Mix until ingredients are combined.
  • Pour mixture into a 9x5 inch loaf pan.
  • Bake, uncovered at 350 degrees for 40-45 minutes or until liquid has been absorbed.
  • Use an ice cream scoop to serve sweet corn cake as a side dish or for dessert.

Nutrition Facts : Calories 200.5, Fat 9.2, SaturatedFat 4.5, Cholesterol 15.8, Sodium 420, Carbohydrate 28.1, Fiber 2.4, Sugar 7.1, Protein 2.9

SWEET CORN CAKE RECIPE FROM EL TORITO RESTAURANT



Sweet Corn Cake Recipe from El Torito Restaurant image

These sweet corn cakes are a bit of buttery heaven, but they're more of a thick pudding than a cake. El Torito Restaurant in LA serves a scoop of the corn cake to garnish their entree dishes. This recipe was provided by the restaurant to the Los Angeles Times for publication in their reader request column. The recipe was also published in the book: "Dear SOS: Favorite Restaurant Recipes from the Los Angeles Times."

Provided by lynnski LA

Categories     Grains

Time 1h10m

Yield 9 cakes, 9 serving(s)

Number Of Ingredients 10

1/4 cup unsalted butter (1/2 stick)
2 tablespoons vegetable shortening
1/2 cup instant masa harina flour
3 tablespoons cold water
1 (10 ounce) package corn kernels, thawed and coarsely chopped
3 tablespoons yellow cornmeal
1/4 cup white sugar, granulated
2 tablespoons whipping cream
1/4 teaspoon baking powder
1/4 teaspoon salt

Steps:

  • Preheat oven to 350 degrees F.
  • Spray an 8" X 8" Pyrex baking pan with no-stick spray and set aside.
  • Beat the butter and shortening together (using an electric mixer) until fluffy.
  • Gradually beat the instant masa into the butter mixture, then beat in the water.
  • Add the chopped corn kernels to the masa mixture.
  • In a large bowl, combine the cornmeal, sugar, cream, baking powder and salt.
  • Add the masa mixture to the cornmeal mixture and stir well to combine.
  • Spoon the dough into the prepared pan, cover pan with foil and bake 40-50 minutes until the sweet corn cake is firm.
  • Remove pan to a wire rack to cool 15 minutes before serving.
  • Serve with a cookie dough scoop.

Nutrition Facts : Calories 163.5, Fat 9.8, SaturatedFat 4.9, Cholesterol 18.1, Sodium 78.9, Carbohydrate 19, Fiber 1.6, Sugar 5.6, Protein 1.9

MICROWAVE MEXICAN RESTAURANT SWEET CORN CAKE



Microwave Mexican Restaurant Sweet Corn Cake image

Copy Cat Recipe. I wanted a quick recipe to copy the sweet corn cakes that are served at Mexican restaurants like El Torito and Chi Chi's. This is ready to eat in about 15 minutes. If you don't have masa harina flour on hand, you can add an additional 1/4 cup of yellow cornmeal, but the masa harina flour adds the authentic taste to this dish. For a less sweet dish, reduce granulated sugar to 1/3 cup. For a firmer sweet corn cake, microwave an additional 3-minutes.

Provided by Wheres_the_Beef

Categories     Dessert

Time 15m

Yield 6 cups, 12 serving(s)

Number Of Ingredients 10

2 cups milk
2 cups water
1 cup yellow cornmeal
1/4 cup masa harina flour
1/2 cup granulated sugar
1 (15 ounce) can creamed corn
4 tablespoons butter, melted
1 egg, beaten
1 tablespoon baking powder
1/4 teaspoon salt

Steps:

  • Mix all ingredients well, stir out any dry lumps in batter and pour into a 3-quart covered, microwaveable casserole dish.
  • Cover and microwave on high for 6-minutes.
  • Stir well. Stir bottom and sides of dish well to remove any dry lumps.
  • Cover and microwave on high for another 6-minutes.
  • Stir well. Stir bottom and sides of dish well to remove any large lumps.
  • Serve warm using an ice cream scoop or disher.

COPYCAT EL TORITO MEXICAN CORN CAKE



Copycat El Torito Mexican Corn Cake image

We were eating at El Torito one night, and I mentioned to the waiter how much I loved their corn cake, and the waiter gave me this simple recipe. It's moist and delicious, and it's a must serve with every Tex Mex or Mexican meal I cook!

Provided by Recipe Junkie

Categories     Corn

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 4

1 (8 1/2 ounce) box Jiffy cornbread mix
1 (15 ounce) can creamed corn (not whole kernel)
1/4 cup milk
1/4 cup light corn syrup

Steps:

  • Mix all ingredients together very well.
  • Pour into greased 8 inch square pan.
  • Bake at 350 F for 1 hour or until toothpick inserted in center comes out clean.
  • Serve warm.

Nutrition Facts : Calories 270.2, Fat 5.6, SaturatedFat 1.5, Cholesterol 2.2, Sodium 679.7, Carbohydrate 53.3, Fiber 3.5, Sugar 6.3, Protein 4.5

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