El Toritos 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:

• Mix all ingredients together very well.
• Pour into greased 8 inch square pan.
• Bake at 350 F for 1 hour or until toothpick inserted in center comes out clean.
• Serve warm.

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:

• Whip butter and shortening in mixing bowl until fluffy and creamy. Add masa harina gradually and mix thoroughly. Add water gradually, mixing thoroughly. Blend corn kernels until coarsley chopped. Stir into masa mixture. Mix cornmeal, sugar, whipping cream, baking powder and salt in large bowl. Add butter-masa mixture; mix until blended. Pour masa mixture into 8-inch greased baking pan. Cover with foil and bake at 350 degrees until corn cake is firm, 40 to 50 minutes. Allow to stand at room temperature 15 minutes before cutting into squares. Or use ice cream scoop to serve. This recipe yields 10 servings.

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.

Steps:

• 1. Whip butter and shortening in mixing bowl until fluffy and creamy. Add masa harina gradually and mix thoroughly. Add water gradually, mixing thoroughly. 2. Blend corn kernels until coarsley chopped. Stir into masa mixture. 3. Mix cornmeal, sugar, whipping cream, baking powder and salt in large bowl. Add butter-masa mixture; mix until blended. 4. Pour masa mixture into 8" greased baking pan. Cover with foil and bake at 350 degrees until corn cake is firm, 40 to 50 minutes. Allow to stand at room temperature 15 minutes before cutting into squares. Or use ice cream scoop to serve. Note: Ideally, this dish would be covered with foil and placed in a bain marie so it retains its moisture while baking.