Tuesday, August 30, 2011

El Torito Sweet Corn Cake

This is by far one of my family's all time favorite recipes. I serve it alongside chili or other tex-mex meals. I used to make the version that used masa harina and cooked it in a water bath. This version is much more convenient and tastes just as good.


1 (7 1/2 oz.) package sweet cornbread mix
1/4 cup butter, melted
1/4 cup water
1/4 cup sugar
1 (15 oz.) can cream-style corn


1. In bowl, combine corn cake mix with melted butter. Add water, sugar and can of cream style
corn. Mix until ingredients are combined.

2. Pour mixture into a 9x5 inch loaf pan.

3. Bake, uncovered at 350 degrees for 40-45 minutes or until liquid has been absorbed.

4. Use an ice cream scoop to serve sweet corn cake as a side dish or for dessert. (Yes, it's that

Source: copycat recipe

1 comment:

  1. I'm so glad you mentioned the recipe you "used to" make with mesa harina and a water bath because I have a recipe i coveted from a potluck called "chi chi's mexican corn cake" and this sounds similarly sweet but MUCH easier!!! yay Amy!!! Can't wait to try this one! Love ya!