Posted by: marthabernie | October 26, 2013

EL TORITO’s SWEET CORN CAKE – Gluten Free

This recipe is easy to make, and I like to throw in some chopped green pepper.

EL TORITO’s SWEET CORN CAKE

1/4 cup  plus 2 tablespoons unsalted butter

1/2 cup masa harina

3 tablespoons cold water

1 – 10 oz pkg frozen corn kernels or kernels from 2 large ears of fresh corn

3 tablespoons cornmeal

1/4 cup sugar

2 tablespoons whipping cream

1/4 teaspoon baking powder

1/4 teaspoon salt

Whip butter in mixing bowl until fluffy.  Add masa harina gradually and mix thoroughly.  Add water gradually, mixing thoroughly.  Mix cornmeal, sugar, whipping cream, baking powder and salt in a large bowl.  Add butter-masa mixture and 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 an ice cream scoop to serve.

ENJOY!


Responses

  1. I never had this at El Torito but it sounds good. Is it like cornbread?

    Like

    • Sweeter than cornbread, and more dense like cake. This is an old recipe from the 70’s or 80’s.

      Like

  2. Yum!

    Like


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Categories

%d bloggers like this: