Copycat El Torito Mexican Corn Cake Recipes

MEXICAN CORN CAKE

Steps:

• Preheat the oven to 425 degrees F. Prepare a 9x5 loaf pan by spraying with cooking spray, or lightly greasing with oil. Set aside.
• Empty the contents of the can of Sweet Cream Corn, Cornbread Mix and the melted stick of butter into a medium bowl. Mix to incorporate the ingredients.
• Pour the mixture into prepared loaf pan, and place in the preheated oven for 25 minutes or until the top is golden brown.
• Use an ice cream or cookie scoop to serve the corn cake.

SWEET CORN CAKE

Steps:

• Preheat oven to 350 degrees and grease an 8 by 8 baking pan.
• mix together the melted butter cans of creamed and whole kernel corn. Then stir in the corn muffin mix and sugar.
• Bake about 40-45 minutes. The top will be nice and light brown.
• Use an ice cream scoop and scoop out a nice rounded scoop onto a plate and then ENJOY!

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.

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 the oven to 350 degrees.
• In a large bowl, beat the butter until creamy. Add the masa and water, and beat until incorporated. Set aside.
• Pulse the corn in the food processor. Leave the corn chunky! Stir the corn into the butter mixture.
• In a medium bowl, whisk together the cornmeal, sugar, baking powder, and salt. Add the milk, and stir to combine.
• Stir the corn meal mixture into the butter-corn mixture just until incorporated. Pour into an ungreased 8x8" baking pan.
• Place the baking pan into a 13x9" baking dish with water filled up 1/3 of the way full. Cover the corn cake with foil.
• Place on the middle rack of the oven and bake for 50-60 minutes. Cool 10 minutes, then use an ice cream or cookie scoop for serving.