El Torito Sweet Corn Cake Recipe
El Torito Sweet Corn Cake Recipe brings restaurant flavor home with creamed corn, whole corn, butter, and cornmeal baked until soft and golden.
Equipment
- Mixing bowl
- Hand mixer or whisk
- Measuring cups and spoons.
- Blender or food processor
- 8×8-inch baking dish
- Rubber spatula
Ingredients
- 1 can 15 oz whole kernel corn, drained
- 1 can 14.75 oz creamed corn
- 1/2 cup unsalted butter melted
- 1/4 cup milk
- 1/4 cup cornmeal
- 1/4 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
Optional Ingredients
- 1 tablespoon honey for extra sweetness
- 1/4 cup shredded Monterey Jack cheese
- Pinch of cayenne for subtle heat
Instructions
Step 1: Blend the Corn
- Add the drained whole kernel corn to a blender or food processor and pulse until mostly smooth but still slightly textured. This gives the El Torito Sweet Corn Cake Recipe its signature body.
Step 2: Mix the Batter
- In a mixing bowl, combine the blended corn, creamed corn, melted butter, milk, sugar, cornmeal, flour, and salt. Mix until smooth and thick, like a loose pudding.
Step 3: Pour and Smooth
- Grease your baking dish and pour the batter in. Smooth the top gently with a spatula—it doesn’t have to be perfect.
Step 4: Bake Until Just Set
- Bake at 350°F (175°C) for 45–50 minutes. The top should look lightly golden, and the center should jiggle just slightly when shaken.
Step 5: Rest Before Serving
- Let it cool for 10 minutes. This helps the cake finish setting while staying soft and spoonable.