Copycat El Torito Mexican Corn Cake

"We were eating at El Torito one night, and I mentioned to the waiter how much I loved their corn cake, and the waiter gave me this simple recipe. It's moist and delicious, and it's a must serve with every Tex Mex or Mexican meal I cook!"
 
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photo by bugsbunnyfan photo by bugsbunnyfan
photo by bugsbunnyfan
Ready In:
50mins
Ingredients:
4
Serves:
6-8
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ingredients

  • 1 (8 1/2 ounce) box Jiffy cornbread mix
  • 1 (15 ounce) can creamed corn (not whole kernel)
  • 14 cup milk
  • 14 cup light corn syrup
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directions

  • 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.

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Reviews

  1. We adored this! Don't care if it's a true copycat or not, we loved it
     
  2. the original recipe was published in the orange county register newspaper a few years back and it was rather intense. I love this recipe it is very close and it satisfies.
     
  3. I liked this, but I don't think it is quite like El Torito's. This one seems sweeter and stickier. The sweet flavor did pair well with the enchiladas that I made along with this dish. Thanks for posting.
     
  4. This was pretty good. Thanks for sharing this recipe.
     
  5. I am sorry. I tried this hoping it would be great so I could balance out your other review. We liked the taste, but the texture was just right. Thanks for taking the time to share a favorite recipe though.
     
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