Copycat El Torito Mexican Corn Cake
Bring the vibrant flavors of your favorite Mexican restaurant to your kitchen with this Copycat El Torito Mexican Corn Cake recipe—a delightful balance of sweet and savory indulgence. This dish captures the signature moist, pudding-like texture of El Torito’s beloved side dish, combining creamed corn, whole kernel corn, and rich heavy cream for a velvety base. Enhanced with a touch of granulated sugar and buttery goodness, every bite is both comforting and unforgettable. Baked gently in a water bath for perfect consistency, this corn cake is the ideal accompaniment to spicy enchiladas or savory grilled meats. Serve it warm scooped straight from the pan, or elevate it to dessert status with a drizzle of honey or a dollop of whipped cream. Ready in under an hour, it’s sure to become a favorite for weeknight dinners or festive spreads alike.
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Recipe Information
Ingredients
- 3 tablespoons Cornmeal
- 0.25 cup Water
- 0.25 cup Unsalted butter
- 0.33 cup Granulated sugar
- 0.25 cup Heavy cream
- 0.5 cup Canned creamed corn
- 0.25 cup Canned whole kernel corn (drained and finely chopped)
- 0.5 teaspoon Baking powder
- 0.125 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C).
In a small bowl, combine the cornmeal and water. Stir until smooth, then set aside to allow the cornmeal to hydrate and thicken slightly.
In a large mixing bowl, use an electric mixer to cream together the unsalted butter and granulated sugar until light and fluffy, about 2 minutes.
Add the creamed corn and chopped whole kernel corn to the butter mixture, stirring until combined.
Mix in the hydrated cornmeal mixture and heavy cream until well blended.
Add the baking powder and salt, stirring just enough to incorporate.
Pour the batter into an 8x8-inch baking dish or similar-sized pan, spreading it evenly with a spatula.
Prepare a water bath by placing the baking dish inside a larger pan. Fill the outer pan with enough hot water to come halfway up the sides of the baking dish. This will help the corn cake cook gently and stay moist.
Bake in the preheated oven for 40-45 minutes, or until the edges are set and the center is slightly firm to the touch.
Carefully remove the baking dish from the water bath and let the corn cake cool for 10 minutes before serving.
Scoop the corn cake with a spoon to serve as a side dish or enjoy it as a dessert topped with honey or a dollop of whipped cream.
Nutrition Facts
Calories |
931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 1042 mg | 45% | |
| Total Carbohydrate | 127.4 g | 46% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 74.4 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 21 mg | 2% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 339 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
