Sweet Corn Cake Recipe from El Torito Restaurant
Experience the rich, buttery sweetness of the iconic Sweet Corn Cake Recipe from El Torito Restaurant, a beloved Mexican-inspired side dish that’s as comforting as it is indulgent. This recipe combines masa harina and cornmeal for a uniquely tender, slightly crumbly texture, while pureed and whole corn kernels infuse every bite with fresh, sun-kissed flavor. A touch of heavy whipping cream lends a luscious creaminess, and a water bath ensures the perfect moist consistency. Ready in just over an hour, this easy-to-make dish is perfect for family dinners or as a show-stopping side at your next fiesta. Serve it warm and savor the irresistible harmony of sweet and savory flavors that make this corn cake unforgettable.
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Recipe Information
Ingredients
- 0.5 cup butter
- 0.25 cup masa harina (corn flour)
- 0.25 cup water
- 1.5 cups frozen corn kernels, thawed
- 0.5 cup cornmeal
- 0.75 cup white sugar
- 0.5 cup heavy whipping cream
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C). Lightly grease an 8x8-inch baking dish. For added flavor, you can also line it with parchment paper and lightly grease the paper.
In a large mixing bowl, use a hand mixer or stand mixer to cream the butter until it's light and fluffy. Gradually add the masa harina, and beat in the water until the mixture is well blended.
Place the thawed corn kernels in a food processor. Pulse until the corn is slightly pureed but still has noticeable texture. Stir the corn into the masa harina mixture.
In a separate bowl, whisk together the cornmeal, sugar, heavy cream, baking powder, and salt. Once combined, gradually fold this mixture into the masa mixture, stirring until just incorporated.
Spread the batter evenly into the prepared baking dish. Cover the dish tightly with aluminum foil to trap moisture while baking.
Place the covered dish in a larger baking pan and carefully pour hot water into the outer pan, creating a water bath. The water should be about 1 inch deep.
Bake in the preheated oven for 50 minutes or until the corn cake is set. To check for doneness, the top should appear slightly golden, and a toothpick inserted into the center should come out mostly clean.
Remove the corn cake from the oven and water bath. Let it cool for 5–10 minutes before cutting into squares for serving. Serve warm and enjoy!
Nutrition Facts
Calories |
2152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.7 g | 129% | |
| Saturated Fat | 52.3 g | 262% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 263 mg | 88% | |
| Sodium | 1458 mg | 63% | |
| Total Carbohydrate | 310.7 g | 113% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 170.2 g | ||
| Protein | 20.4 g | 41% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 82 mg | 6% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1075 mg | 23% | |
*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.
