Best 5 Sweet Corn Cake Recipe From El Torito Restaurant Recipes
Indulge in the tantalizing flavors of El Torito's Sweet Corn Cake, a culinary masterpiece that combines the vibrant flavors of corn, cheese, and a hint of sweetness. This delectable dish is a true testament to the culinary prowess of El Torito, a renowned Mexican restaurant that has captivated taste buds for decades.
**El Torito's Sweet Corn Cake Recipe**
Our article presents two irresistible variations of the Sweet Corn Cake recipe, catering to the preferences of every foodie. The classic Sweet Corn Cake recipe embodies the traditional flavors of this iconic dish, while the Sweet Corn Cake with Poblano Peppers and Cheese adds a zesty twist with the incorporation of roasted poblano peppers and a blend of melted cheeses.
**Classic Sweet Corn Cake Recipe**
This recipe showcases the simplicity and authenticity of the original Sweet Corn Cake. Fresh corn kernels are sautéed with chopped onion and bell peppers, creating a flavorful base. A combination of eggs, milk, and flour binds the ingredients together, resulting in a moist and tender cake. The addition of queso fresco and a touch of sugar imparts a delightful balance of flavors, making this dish a perfect accompaniment to any meal.
**Sweet Corn Cake with Poblano Peppers and Cheese Recipe**
This elevated version of the Sweet Corn Cake incorporates roasted poblano peppers, adding a smoky and slightly spicy dimension to the dish. Roasted poblano peppers are blended with a medley of melted cheeses, including mozzarella, cheddar, and cream cheese, creating a rich and flavorful filling. The combination of corn, poblano peppers, and melted cheeses creates a symphony of textures and flavors that will tantalize your taste buds.
Whether you prefer the classic Sweet Corn Cake or the tantalizing Sweet Corn Cake with Poblano Peppers and Cheese, both recipes promise an unforgettable culinary experience. El Torito's Sweet Corn Cake is a testament to the restaurant's dedication to creating dishes that capture the essence of Mexican cuisine while tantalizing taste buds with every bite.
EL TORITO'S SWEET CORN CAKES
El Torito Mexican restaurant serves this popular casserole as a side dish with grilled chicken or meat. You can add less or more sugar to suit your own taste. Authentic and delicious!
Provided by Martha Price
Categories Other Side Dishes
Time 1h5m
Number Of Ingredients 10
Steps:
- 1. Whip lard and butter with mixer and whip until butter softens. Continue whipping until mixture becomes fluffy and creamy. Add masa gradually and mix until thoroughly incorporated. Add water gradually, mixing thoroughly.
- 2. Place corn kernels in blender and blend until coarsely chopped. Stir into masa mixture.
- 3. Place cornmeal, sugar, whipping cream, baking powder and salt in a large mixing bowl. Mix quickly. Add butter/masa mixture. Mix just until blended.
- 4. Pour into buttered 8-inch square baking pan. Cover with foil and bake at 350 degrees 40 to 50 minutes or until corn cake has firm texture. Allow to stand at room temperature 15 minutes before cutting. Cut into squares or use a small ice cream scoop to portion servings.
COPYCAT EL TORITO MEXICAN CORN CAKE
We were eating at El Torito one night, and I mentioned to the waiter how much I loved their corn cake, and the waiter gave me this simple recipe. It's moist and delicious, and it's a must serve with every Tex Mex or Mexican meal I cook!
Provided by Recipe Junkie
Categories Corn
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients together very well.
- Pour into greased 8 inch square pan.
- Bake at 350 F for 1 hour or until toothpick inserted in center comes out clean.
- Serve warm.
Nutrition Facts : Calories 270.2, Fat 5.6, SaturatedFat 1.5, Cholesterol 2.2, Sodium 679.7, Carbohydrate 53.3, Fiber 3.5, Sugar 6.3, Protein 4.5
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 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 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
Tips:
- For the best flavor, use fresh sweet corn kernels. If you don't have fresh corn, you can use frozen or canned corn, but the flavor will not be as good.
- To make sure the cake is cooked through, insert a toothpick into the center. If it comes out clean, the cake is done.
- Let the cake cool slightly before serving. This will help it to hold its shape.
- Serve the cake with your favorite toppings, such as butter, honey, or syrup.
Conclusion:
Sweet corn cake is a delicious and easy-to-make side dish that is perfect for any occasion. It is a great way to use up leftover corn, and it can also be made with frozen or canned corn. With its sweet and savory flavor, this cake is sure to be a hit with everyone at your table.
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