El Torito's Sweet Corn Cakes

Martha Price

By
@Karenella

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!


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Comments:

Serves:

About 10 servings

Prep:

20 Min

Cook:

45 Min

Method:

Bake

Ingredients

2 Tbsp
lard (best not to substitute)
1/4 c
butter
1/2 c
masa
3 Tbsp
cold water
10 oz
frozen corn kernels
3 Tbsp
cornmeal
1/4 c
sugar
2 Tbsp
whipping cream
1/4 tsp
baking powder
1/4 tsp
salt

Directions Step-By-Step

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.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Mexican
Other Tag: Quick & Easy
Hashtag: #restaurant