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El Torito Sweet Corn Cakes



SWEET CORN CAKES
El Torito Copycat Recipe

Serves 10

1/4  cup butter, unsalted
2  tablespoons shortening
1/2 cup masa harina
3 tablespoons cold water
1 10 oz. package frozen corn kernels
3 tablespoons cornmeal
1/4 cup sugar
2 tablespoons whipping cream
1/4 teaspoon baking powder
1/4 teaspoon salt

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 coarsely chopped. Stir into masa mixture.  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.

Cover with foil and bake at 350 degrees until corn cake is firm, 40 to 50 minutes. Allow to stand at room temperature 15 minutes before cutting into squares. Or use ice cream scoop to serve.

Notes:  Pictured above Grilled Breast of Chicken, "Tender, grilled breast of chicken served over grilled vegetables with orange-achiote sauce, chef's potatoes, crispy plantains, and sweet corn cake:"

1 comment:

  1. Hi, I tried this recipe and must say it came out great. I used you measurements as specified and must say it is spot on. I added a little vanilla essence to it and it just increased the flavor.

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