El Torito Sweet Corn Cake Recipes

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.

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.

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.

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.