Best 4 El Toritos Sweet Corn Cakes Recipes
Are you looking for a sweet and savory dish that will tantalize your taste buds? Look no further than El Toritos Sweet Corn Cakes! These delectable cakes are made with fresh sweet corn, a hint of spice, and a golden-brown crust. Whether you're serving them as an appetizer, side dish, or main course, these corn cakes are sure to be a hit. With their easy-to-follow recipe and delicious flavor, El Toritos Sweet Corn Cakes are a must-try for any home cook. So gather your ingredients, fire up the stove, and get ready to experience the sweet and savory sensation of El Toritos Sweet Corn Cakes!
Let's cook with our recipes!
SWEET CORN CAKES
This tender and delicious cornbread cake can be served for breakfast, lunch or dinner. To serve, scoop out each portion with an ice cream scoop or rounded spoon.
Provided by SUE202
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, beat butter with an electric mixer until creamy. Beat in the masa harina and water until well combined.
- Put the corn in a blender or food processor and coarsely chop on low speed. Stir the corn and the cornmeal into the butter mixture. In another bowl, mix together the sugar, cream, salt and baking powder. Combine the two mixtures until well blended. Pour the batter into an ungreased 8x8 pan.
- Cover the pan with foil and place into a 9x13 inch pan filled 3/4 inch high with hot water. Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the cake comes out clean. Remove small pan from water and let sit for 10 minutes before serving.
Nutrition Facts : Calories 207.2 calories, Carbohydrate 21.9 g, Cholesterol 35.6 mg, Fat 13.4 g, Fiber 1.5 g, Protein 1.9 g, SaturatedFat 8.2 g, Sodium 179.7 mg, Sugar 9.4 g
EL TORITO SWEET CORN CAKE
Make and share this El Torito Sweet Corn Cake recipe from Food.com.
Provided by looneytunesfan
Categories Corn
Time 50m
Yield 8 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 200.5, Fat 9.2, SaturatedFat 4.5, Cholesterol 15.8, Sodium 420, Carbohydrate 28.1, Fiber 2.4, Sugar 7.1, Protein 2.9
SWEET CORN CAKE RECIPE FROM EL TORITO RESTAURANT
These sweet corn cakes are a bit of buttery heaven, but they're more of a thick pudding than a cake. El Torito Restaurant in LA serves a scoop of the corn cake to garnish their entree dishes. This recipe was provided by the restaurant to the Los Angeles Times for publication in their reader request column. The recipe was also published in the book: "Dear SOS: Favorite Restaurant Recipes from the Los Angeles Times."
Provided by lynnski LA
Categories Grains
Time 1h10m
Yield 9 cakes, 9 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Spray an 8" X 8" Pyrex baking pan with no-stick spray and set aside.
- Beat the butter and shortening together (using an electric mixer) until fluffy.
- Gradually beat the instant masa into the butter mixture, then beat in the water.
- Add the chopped corn kernels to the masa mixture.
- In a large bowl, combine the cornmeal, sugar, cream, baking powder and salt.
- Add the masa mixture to the cornmeal mixture and stir well to combine.
- Spoon the dough into the prepared pan, cover pan with foil and bake 40-50 minutes until the sweet corn cake is firm.
- Remove pan to a wire rack to cool 15 minutes before serving.
- Serve with a cookie dough scoop.
Nutrition Facts : Calories 163.5, Fat 9.8, SaturatedFat 4.9, Cholesterol 18.1, Sodium 78.9, Carbohydrate 19, Fiber 1.6, Sugar 5.6, Protein 1.9
EL TORITO'S SWEET CORN CAKE RECIPE
Provided by á-174942
Number Of Ingredients 10
Steps:
- 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. Mix cornmeal, sugar, whipping cream, baking powder and salt in large bowl. Add butter-masa mixture; mix until blended. Pour masa mixture into 8-inch 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. This recipe yields 10 servings.
Tips:
- Use fresh sweet corn kernels for the best flavor. Frozen or canned corn can also be used, but the taste will not be as good.
- Be sure to drain the corn kernels well before adding them to the batter. This will help to prevent the cakes from becoming too wet.
- Do not overmix the batter. Overmixing will make the cakes tough.
- Cook the cakes over medium heat. This will help to prevent them from burning.
- Serve the cakes warm with your favorite toppings, such as butter, sour cream, or salsa.
Conclusion:
El Torito's Sweet Corn Cakes are a delicious and easy-to-make side dish that is perfect for any occasion. They are made with fresh sweet corn kernels, flour, eggs, and milk, and are cooked in a hot skillet until golden brown. These cakes are a great way to use up leftover corn, and they can also be made ahead of time and reheated when you are ready to serve them. So next time you are looking for a tasty and easy side dish, give El Torito's Sweet Corn Cakes a try.
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