El Torito Mexican Sweet Corn Cake Recipe
Lori Walker, MS, RD
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.
Prep Time 10 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr
Calories 200.5 kcal
Round cake pan,
Medium mixing bowls
Whisk or electric mixer,
- 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
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.
-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.
Keyword El Torito Mexican Sweet Corn Cake Recipe