Mrs. Regueiro's Plate: El Torito's Sweet Corn Cake

Friday, January 8, 2010

El Torito's Sweet Corn Cake

I love this sweet corn cake from El Torito and they have the great cadillic margaritas during Happy Hour. My girlfriend, Angel, loves having her birthday celebration's pretty good for happy hour. This dish was simple enough to prepare, and a great side dish to your meal. Enjoy!

El Torito's Sweet Corn Cake
Adapted from

1/4 cup butter, unsalted
2 tablespoons shortening
1/2 cup masa harina
3 tablespoons cold water
10 ounces frozen corn kernels *Or a can of creamed corn
3 tablespoons cornmeal
1/4 cup sugar
2 tablespoons whipping cream
1/4 teaspoon baking powder
1/4 teaspoon salt
1. Whip butter and shortening in mixing bowl until fluffy and creamy. Add masa harina gradually and mix thoroughly. Add water gradually, mixing thoroughly. Blend corn kernels until coarsley chopped. Stir into masa mixture.
2. Mix cornmeal, sugar, whipping cream, baking powder and salt in large bowl. Add butter-masa mixture; mix until blended. Pour masa mixture into 8" greased baking pan.
3. Cover with foil and bake at 350degrees until corn cake is firm, 40 to 50 minutes.
4. Allow to stand at room temperature 15 minutes before cutting into squares. Or use ice cream scoop to serve.

Review: I love copycat recipes that are similar to the restaurant. Sweet & tasty!
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