El Toritos Sweet Corn Cake Food

EL TORITO'S SWEET CORN CAKES

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.

SWEET CORN CAKE RECIPE FROM EL TORITO RESTAURANT

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.

EL TORITO SWEET CORN CAKE

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.

SWEET CORN CAKES

Steps:

• In a big mixing bowl, sift the cornmeal, flour, sugar, baking soda, and salt.
• Add in the corn kernels; toss to coat.
• In a smaller bowl, add the buttermilk, eggs, and butter; whisk until blended.
• Add the buttermilk mixture to the dry ingredients; stir until just blended (don't overmix).
• Heat a large nonstick skillet or griddle over medium heat.
• Brush a thin film of vegetable oil or spray with cooking spray.
• Pour 1/4 cup batter (for each pancake) onto heated skillet; lower heat to medium-low.
• Cook until the tops of cakes are covered with small bubbles and the bottoms are lightly browned; flip pancake and cook until other side is lightly browned.
• Serve warm with maple syrup or powdered sugar and berries.

COPYCAT EL TORITO MEXICAN CORN CAKE

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.

MEXICAN SWEET CORN CAKE

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.