Hello Foodies! Welcome to El Torito Sweet Corn Cake Recipe. It is a moist, sweet Mexican dessert made with cornmeal, butter, sugar, and creamed corn, perfect for any occasion.
I am Neeru and in this post, I am going to cover the El Torito Recipe for Sweet Corn Cake along with its ingredients, equipment, expert tips, origin, and much more!
Recipe Overview
- Cuisine: Mexican
- Course: Dessert
- Servings: 4 People
- Preparation Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
What is El Torito Sweet Corn Cake Recipe?
El Torito Sweet Corn Cake Recipe is a traditional Mexican dessert characterized by its moist texture and sweet corn flavor.
Made with ingredients like cornmeal, butter, sugar, and creamed corn, it’s a delectable treat often served alongside savory dishes or enjoyed as a standalone dessert.
What does El Torito Sweet Corn Cake taste like?
When I bite into El Torito Sweet Corn Cake, I’m greeted by a burst of sweet, corn-infused flavor that’s simply irresistible.
Its moist, cake-like texture melts in my mouth, leaving behind a lingering sweetness that satisfies my cravings and leaves me craving more with every bite.
Ingredients You’ll Need
To make the El Torito Sweet Corn Cake Recipe, you’ll need the following ingredients:
| Ingredient | Quantity |
|---|---|
| Cornmeal | 1 cup |
| Butter | 1/2 cup |
| Sugar | 1/2 cup |
| Creamed corn | 1 can (14 oz) |
| Baking powder | 2 teaspoons |
| Salt | 1/2 teaspoon |
| Milk | 1/2 cup |
| Whole kernel corn | 1 can (14 oz) |
Equipment You’ll Need
Below I have listed the exact equipment needed for preparing the El Torito Sweet Corn Cake Recipe:
- Mixing Bowl: Combine dry and wet ingredients.
- Baking Dish: Bake the corn cake in the oven.
- Spatula: Mix and smooth the cake batter.
- Oven: Bake for well-cooked, golden brown results.
- Toothpick: Check for doneness by inserting it into the center of the cake.
How To Make El Torito Sweet Corn Cake Recipe
Step 1: Preheat the Oven
- Grease a baking dish and preheat the oven to 350°F (175°C).
Step 2: Prepare the Dry Ingredients
- In a mixing bowl, combine 1 cup of cornmeal, 1/2 cup of sugar, 2 teaspoons of baking powder, and 1/2 teaspoon of salt.
Step 3: Mix the Wet Ingredients
- In another bowl, mix together 1/2 cup of melted butter, 1/2 cup of milk, and one can (14 oz) of creamed corn.
Step 4: Combine Wet and Dry Ingredients
- Stirring until thoroughly blended, and gradually add the wet components to the dry ingredients.
Step 5: Fold in Whole Kernel Corn
- Gently fold in one can (14 oz) of whole kernel corn into the batter.
Step 6: Pour into Baking Dish
- Pour the batter into the greased baking dish, spreading it evenly with a spatula.
Step 7: Bake the Cake
- A toothpick inserted into the center of the cake should come out clean after 45 to 50 minutes of baking the dish in the preheated oven.
Step 8: Cool and Serve
- Before serving, allow the cake to cool somewhat.
Few Instruction Images
Serving Suggestions
Below I have listed some serving suggestions for the Mexican Corn Cake Recipe:
- Warm up and serve with ice cream or whipped cream.
- Pair with savory dishes like grilled meats.
- Enjoy chilled with caramel sauce or powdered sugar.
- Serve as a standalone dessert or alongside Mexican cuisine.
Storage Techniques
Store El Torito Sweet Corn Cake in an airtight container in the refrigerator for up to three days to maintain freshness. Alternatively, wrap individual slices tightly in plastic wrap and freeze them for longer-term storage.
Thaw frozen slices in the refrigerator before serving, reheating if desired for optimal taste and texture.
Expert Tips
Below I have mentioned some tips for your El Torito Sweet Corn Cake Recipe:
- Use fine or medium-grind cornmeal for optimal texture.
- Adjust sugar to taste preference for desired sweetness.
- Ensure the batter is thick yet pourable before baking.
- Experiment with toppings like cheese or jalapeños for added flavor.
Nutritional Information
Below I have mentioned the nutritional information of the El Torito Sweet Corn Cake Recipe:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250 |
| Total Fat | 10g |
| Saturated Fat | 6g |
| Cholesterol | 30mg |
| Sodium | 300mg |
| Total Carbohydrate | 35g |
| Dietary Fiber | 2g |
| Sugars | 15g |
| Protein | 4g |
Note: Nutritional values are approximate and can vary based on specific ingredients and preparation methods used.
Wrapping Up
To begin making El Torito Sweet Corn Cake, preheat the oven to 350°F and grease a baking dish. In a mixing bowl, combine cornmeal, sugar, baking powder, and salt.
In another bowl, mix melted butter, milk, and creamed corn. Gradually combine wet and dry ingredients, then fold in whole-kernel corn.
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Happy Cooking♥
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Frequently Asked Questions (FAQ)
What is El Torito Sweet Corn Cake?
El Torito Sweet Corn Cake is a moist, sweet dessert originating from Mexico, featuring cornmeal, butter, sugar, and creamed corn.
What is El Torito Sweet Corn Cake made of?
El Torito Sweet Corn Cake is made of cornmeal, butter, sugar, creamed corn, baking powder, salt, milk, and whole-kernel corn.
Is El Torito Sweet Corn Cake gluten-free?
Yes, as long as you use gluten-free cornmeal, this recipe is gluten-free.
Can I freeze El Torito Sweet Corn Cake for later use?
Yes, wrap individual slices tightly in plastic wrap and freeze them for longer-term storage. Thaw in the refrigerator before reheating.
Is El Torito Sweet Corn Cake suitable for vegetarians?
Yes, El Torito Sweet Corn Cake is suitable for vegetarians as it does not contain any meat or animal-derived ingredients.
Recipe Card
El Torito Sweet Corn Cake Recipe
Equipment
- Mixing bowl Combine dry and wet ingredients.
- Baking Dish Bake the corn cake in the oven.
- Spatula Mix and smooth the cake batter.
- Oven Bake for well-cooked, golden brown results.
- Toothpick Check for doneness by inserting it into the center of the cake.
Ingredients
- 1 cup cornmeal
- 1/2 cup butter
- 1/2 cup sugar
- 14 oz creamed corn
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 14 oz whole kernel corn
Instructions
Step 1: Preheat the Oven
- Grease a baking dish and preheat the oven to 350°F (175°C).
Step 2: Prepare the Dry Ingredients
- In a mixing bowl, combine 1 cup of cornmeal, 1/2 cup of sugar, 2 teaspoons of baking powder, and 1/2 teaspoon of salt.
Step 3: Mix the Wet Ingredients
- In another bowl, mix together 1/2 cup of melted butter, 1/2 cup of milk, and one can (14 oz) of creamed corn.
Step 4: Combine Wet and Dry Ingredients
- Stirring until thoroughly blended, and gradually add the wet components to the dry ingredients.
Step 5: Fold in Whole Kernel Corn
- Gently fold in one can (14 oz) of whole kernel corn into the batter.
Step 6: Pour into Baking Dish
- Pour the batter into the greased baking dish, spreading it evenly with a spatula.
Step 7: Bake the Cake
- A toothpick inserted into the center of the cake should come out clean after 45 to 50 minutes of baking the dish in the preheated oven.
Step 8: Cool and Serve
- Before serving, allow the cake to cool somewhat.
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