Copycat El Torito Mexican Corn Cake Food

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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

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

EL TORITO'S SWEET CORN CAKES



El Torito's Sweet Corn Cakes image

El Torito Mexican restaurant serves this popular casserole as a side dish with grilled chicken or meat. You can add less or more sugar to suit your own taste. Authentic and delicious!

Provided by Martha Price

Categories     Other Side Dishes

Time 1h5m

Number Of Ingredients 10

2 Tbsp lard (best not to substitute)
1/4 c butter
1/2 c masa
3 Tbsp cold water
10 oz frozen corn kernels
3 Tbsp cornmeal
1/4 c sugar
2 Tbsp whipping cream
1/4 tsp baking powder
1/4 tsp salt

Steps:

  • 1. Whip lard and butter with mixer and whip until butter softens. Continue whipping until mixture becomes fluffy and creamy. Add masa gradually and mix until thoroughly incorporated. Add water gradually, mixing thoroughly.
  • 2. Place corn kernels in blender and blend until coarsely chopped. Stir into masa mixture.
  • 3. Place cornmeal, sugar, whipping cream, baking powder and salt in a large mixing bowl. Mix quickly. Add butter/masa mixture. Mix just until blended.
  • 4. Pour into buttered 8-inch square baking pan. Cover with foil and bake at 350 degrees 40 to 50 minutes or until corn cake has firm texture. Allow to stand at room temperature 15 minutes before cutting. Cut into squares or use a small ice cream scoop to portion servings.

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