El Torito Mexican Sweet Corn Cake Recipe
There is nothing quite like El Torito Mexican Sweet Corn Cake. This delicious, sweet treat is sure to become a family favorite! With its moist and flavorful texture, it's the perfect way to enjoy summer corn bounty.
Equipment
- Round cake pan,
- Medium mixing bowls
- Whisk or electric mixer,
- Spatula
Ingredients
- 1 (15-ounce) can of cream-style corn
- 1⁄4 cup water
- 1⁄4 cup butter, melted
- 1 (7 1/2 ounce) package of sweet cornbread mix
Instructions
- Preheat oven to 350 degrees Fahrenheit. Grease a 9-inch round cake pan with butter or non-stick cooking spray.
- In a medium bowl, combine the cream-style corn, melted butter, and sweetbread mix until blended. Pour the batter into the greased cake pan.
- Bake in preheated oven for 40 minutes or until golden brown on top. Allow the cake to cool in a pan for 10 minutes before serving.
- Serve with a dollop of whipped cream and fresh fruit, or as desired.
Video
Notes
-For a sweeter cake, add 1/4 cup of sugar to the batter before baking.
-Replace the cream-style corn with fresh corn kernels for an even more intense flavor.
-If desired, you can also try adding other ingredients such as diced jalapeños or shredded cheese for an extra kick.
-For an extra crunch, top the cake with some crumbled cornbread or crushed tortilla chips.
