A Mexican sweet corn cake with a spoon bread consistency.
I've made this corn cake many times and I absolutely love it. It is especially delicious on top of chilli. I always double the recipe becuase it goes FAST. I've made some changes that make it even yummier and easier to prepare. I can't find masa harina so I always use all-purpose flour. Instead of water I use one 8.5 ounce can creamed corn. I don't bother processing the thawed corn -- it's perfect just thrown in. Also, I mix everything in one bowl -- much less mess and it turns out just as delicious.
Read More I've made this corn cake many times and I absolutely love it. It is especially delicious on top of chilli. I always double the recipe becuase it goes FAST. I've made some changes that make it even yummier and easier to prepare. I can't find masa harina so I always use all-purpose flour. Instead of water I use one 8.5 ounce can creamed corn. I don't bother processing the thawed corn -- it's perfect just thrown in. Also, I mix everything in one bowl -- much less mess and it turns out just as delicious.
This turned out great with a few modifications...mostly to make it healthier. I used 1/4 c of butter (recipe calls for 1/2 c) and that was plenty. Instead of 1/3 c of sugar I used 1/4 c Splenda, perfectly sweet enough. I used 1/3 c all-purpose flour plus 1 T cornmeal in substitution of 1/3 c masa harina. I used canned corn, which I did pulse in the blender with a little cream, though I don't think that is necessary if you don't want to do so. I would have used creamed corn but I didn't have any. I baked it in an 11X7 b/c I thought that fit into the 13X9 water bath easier. Turned out just the restaurant...probably healthier though. Will make again, probably double the recipe though so the pieces are thicker.
I used less butter and just ground up some corn meal for the masa harina, and it turned out great. It was meant to be for dessert, but my gang didn't want to wait! We'll definitely be makign this again. Note: Make sure to read all the directions before you start - I made the mistake of putting the mixture into a pan that would not fit into any of my other baking dishes, so I had to move it to a smaller one!
Loved it! I used cream corn and Canned corn and left out the cream. Delicious!!
This is wonderful! It reminds me of what you get at Don Pablo's. I couldn't find any of the masa harina except in a 10 lb bag and that was too much. I did what a previous reviewer did and used a little bit of flour. Will definitely make this again.
YUMMY! My family told me this was better than you get at Chevy's or EL Toritos. Everyone wanted the recipe. I think I may try the advice of another reviewer and lighten up on the fat though, a bit too decadent for every day, but what a treat it was on our Thanksgiving table. I hope it can be easily doubled, so we'll have more next time! Thank you for sharing!!!
My whole family loved this dish. I used milk instead of heavy cream. We will have this again soon.
Got alot of raves--"just like our favorite mexican chain"--Flavor was great, but it had a little too much corn for my taste--will reduce next time.
This tastes exactly like the sweet corn tomalito they serve as a side at Chevy's! I used canned corn instead of frozen... this is SO good!
Mmmmm! I made this today to go with grilled ribeyes, salad and apple pie. I quadrupled the recipe except for the butter which I doubled and cooked it for 60 minutes in a 9 x 13 pan and it was perfect. (I thought it was too sweet and personally would halve the sugar but everyone else thought that would be a bad idea!) I took someone else's suggestion, mixing the masa harina with warm water, adding the butter and sour cream (instead of heavy cream)and then adding the other dry ingredients. I mixed the corn in last. I did not have to use a mixer when fixed this way. Thank you for this awesome recipe!
This recipe has just hit the top ten in my list of Favorites! I had been trying to figure out a way to duplicate Casa Gallardo's recipe and this one is it!!! Perfect! A definate crowd pleaser!!!
This is a staple for any "Mexican Meal Night". Absolutely. I do make some changes though....but only because I wanted this recipe to be more of a "Pantry Item" type thing than it is as written. I use, and am happy with, 1/4 butter. I use 1/3 cup flour with 1 TBS Cornmeal mixed in, rather than the masa harina. I use I can cream style corn, rather than the frozen corn & cream. I skip the food processing step as well. Everything else stays the same. The water bath does a great job with the texture of this dish. My kids love it. My husband loves it. It throws together in a snap; so I love it.
Like suggested by others, half the butter and just 3 tbsp. sugar, used sour cream instead of the heavy cream. Just a procces improvement: Cream the butter, mix the masa harina (tortilla flour) with the water(warm is better) and then add the butter. If the water is warm, it´s more easy to to have a uniform batter, helps the butter to soften a little and doesn´t allows any crumbs. I also mix the sour cream in the masa/water/butter batter, ´cause it´s a "wet" ingredient and that helps to get an even distribution of the ingredients. Then mix all the dry ingredients and add to the wet ones. Perfect results. Don´t skip the water bath.
This recipe was just like the corn cake I have tried in restaurants. It was good, but I only used half the amount of corn the second time I made it. Very good!
Sweet corn cake is one of my favorite treats! Once in a great while I have it as a reward or a pick me up. I have used this recipe which is fantastic, the best yet on several occassions and the last time I used 1% milk and Light Margerine(I can't believe it's not butter-light) And it was still VERY GOOD and less calories and fat. It still tasted rich and fulling.
I was looking for a copycat recipe for the sweet corn cake you get at El Torito Mexican restaurants and I found it with this! I absolutely love this side dish. The flavor is phenomenal. Usually I make a creamed corn casserole for Thanksgiving, but I am skipping it this year and I am going to have to make this instead.
If I could rate this more stars, I would. This is the BEST recipe for corn cake I have ever tried. My family LOVES IT! I usually triple the recipe and it is devoured by the end of the night. I do 1 thing different in this recipe, though. Instead of using whole kernel corn, I use cream style corn instead. For a double recipe, I use 2 15oz cans and omit the heavy cream. Best corn cake ever!!
This is so delicious! I prepared it for my cooking class and doubled it with no problem. Everyone loved it and wanted the recipe!
I originally reviewed this recipe on 2/11/2007 and still attest to that. This is the BEST corn bread recipe EVER! But it can be difficult to find the Masa Harina. My grocery store recently changed ownership and no longer carries it. Please know that the WHOLE FOODS MARKET chain carries Masa Harina in their baking aisle. I also read that a decent substitute for Masa Harina is Corn Meal but it must be ground very fine (i.e., like powder as is flour) in a processor. I will try this substitute at some point and post another comment accordingly.
This was SO good. I might decrease the butter next time. I did like it the way it was but we need to cut out some of the fat. It was so easy to make. My picky daughter whom is 8 loved it. It reminded me of El Toritos cone pones from my child hood. Thanks for a great recipe. I will make it again and again.
Very good! Seached on the net for a corn cake recipe...got lucky with this one. i substituted the masa with a little flour and corn meal because i didn't have it on hand, but it tasted great!
Like someone else who reviewed this recipe, I was looking for something that tastes like Chevy's sweet corn tomalito... and this is it! It's fabulous!Thank you very much!
yummy
This was exactly like what you get at a restaurant. I used fresh corn. It is also really good cold!
Yum! Tastes like Chi-Chi's and it's easy to make at home! I prefer to bake in an 11x7 pan inside a 9x13 pan for a better surrounding water bath.
Missing the days of Chi-Chi's and its side of corn "bread"?? This is it!! Delicious and exactly as the restaurant used to make :-)
Perfect as is. It can be undercooked a little for that eat-with-a-spoon consistency, or cooked a little longer for a cut-into-squares-and-eat-with-your-hands consistency. Make it all the time now!
This was soooooooooooo good - just like the Cheesecake Factory. I did cook it for 5 extra minutes without it in the water, to see if it would dry up a little and it came out perfect! Thanks for the great recipe.
This was awesome! I took the advice of others and used creamed corn the second time I made it--much better with the creamed corn!
Thanks for the delicious recipe!! My husband and I loved it--and it was so simple to prepare. We will definitely be having this again!
This was SOO good. It was exactly what I needed to copy Chevy's. My husband was pretty happy about that. Definitely a keeper.
This recipe doesn't make a lot so it's best to double or triple, especially considering how fast it gets devoured!
We really liked this. I couldn't find the masa harina, so I just used regular flour.
this was so good I decided to give it my first review..savory sweet I about 2 TBS of sweet grilled onions to keep it from being too sweet. So good.
This recipe is AWESOME! Tastes just like the sweet corn cake they used to serve at Chi-Chi's!! The recipe says to process the corn..but I usually just throw them in whole and it still comes out great! Everytime I make it my fiance wants a pan to himself! Thanks for a great, no-fail recipe.
i love this stuff!! as others mentioned, it does not need as much butter or sugar as the original recipe. i used a little sour cream instead of heavy cream, and a little extra canned corn. be sure not to process it too much so it stays chunky. also i used cornmeal and flour (about half and half) instead of masa harina.
Yeah, this is the sweet corn cake you love from your fave tex-mex restaraunt! I always double because the recipe really is better suited to feed 4 instead of 6. It's totally ok to sub milk for the cream. There's always been something just a tad off about it though so next time I'll sub flour instead of masa harina to see if that helps, but great as is!
This tastes just like the Sweet Corn Cake served in Mexican restaurants. It does seem a bit heavy with the butter--I will cut it down in the future. I will definitely make this again.
This was just like the corn cake at the local Chevy's. Made it exactly as directed and it was perfect. Family was so surprised that I could make this at home. Thanks for sharing this, Lee Ann.
My family loved it. Creamy and sweet. I think it needed to cook a teeny bit longer, cause' I thought it was a touch too soft. Very delicious.
Delicious!!! Better than any restraunt's version. I also added a small can of black beans and green onions and ate it with chili. After reading other reviews I must make a comment: DO NOT SUBSTITUTE FOR THE MASA HARINA it will NOT be the same. All of the grocery stores in my area carry it and it's very inexpensive (Super Walmart had 3 brands)
I served this at a party and it was a big hit. If you can not find "Masa Harina" look for "Corn Flour" they are the same thing! Also I was in a hurry and simply added the frozen corn without processing. It turned out well. Be warned if you use frozen corn without processing the batter appear a bit crumbly. It melts quickly in the oven and bakes normally but turns out a bit chunkier in the end.
In college, I worked at the Chi Chi's restaurant in La Crosse, WI. This has got to be the same recipe they used. This corn cake is AMAZING! In the past 8 days, I've made it 3 times. It's that good! I do prefer mine just a little sweeter, so the last two times I made it, I increased the sugar to just shy of 1/2 cup. This corn cake reheats fantastically, too! Thank you SO much for adding this recipe! I'm making it again tonight!
This corn cake is absolutely delicious! My family loved it, even my picky husband. :) I used regular flour instead of masa harina because that's what I had and I didn't use a food processor for the corn. I definitely plan on making this again but I think I will use less sugar next time because it is very sweet. All in all though this is a great recipe!
This was delicious! I have been looking for a recipe close to corn bread casserole that is spruced up and a little something different than the original. This is the recipe! I lightened it up a bit by adding lite butter and only 1/4 cup, it seemed plenty, along with fat free half/half for the cream. I didnt have masa harina so I used flour and a can of creamed corn for the whole kernel corn. It turned out very good! I did cook it about 5-10 min. longer, I think just because I used creamed corn it didnt set up fully and was more creamy. But we liked it that way! I may next time try not adding the water to it if I use the creamed corn so it will set up a little better, and then see which way we like it best. Thanks for the great recipe! Its so good!
I made this recipe and it's delicious. I'll be making it again. It tastes just like the sweet corn cakes served at the major Mexican restaurant chains. This same recipe, with minor variations, is repeated three times on All Recipes.com. The similar recipes are: Chi Chi's Corn Cake, Sweet Corn Cake and Sweet Corn Cakes.
I'm addicted to Chevy's Tomalito and was dying for a way to make it at home - I tried some of the other corn cake recipes on this site, and this is - by far - the best...so buttery and creamy, and rich. I've made it numerous times, sometimes substituting all purpose flour or whole wheat flour when I don't have any masa harina, and each time it has come out great. Best tip I've seen so far in the rest of the reviews - substitute a can of creamed corn and leave out the milk. It tastes wonderful this way, and takes out an extra step :)
I have been looking for a recipe that is like the sweet corn cakes you get at Mexican restaurants. This one is definitely it. I will do as other reviewers suggested and reduce the butter to 1/3 C. It was a little too buttery for my taste, but it was still good. I highly recommend this recipe.
This recipe has become a staple at our house anytime we have Mexican. I leave out the water and use a can of creamed corn, instead of frozen, and skip the food processor part. I just dump it all into a bowl and stir it up. Turns out fabulous every time!
very good. a little sweet for us. decided to sub masa for cornmeal for an all-masa cake, which gave it nice, smoothness and flavor. also in true "Nourishing Traditions" fashion, I soaked the flour in milk and water first. Amazing! And LOVED the real corn in it!
Made this tonight to go with cheese enchiladas. Very good! Since I can't have sugar I used 3 TBSP of a sugar substitute (Nature Sweet since Splenda doesn't do well in baked dishes). I took the advice of other postings and cut the butter in half. Everything else was as written. I liked it quite a bit but my wife thought it could have been a little sweeter. Next time I will increase to 4 TBSP of sweetener. I used an 8x8 pan and thought it came out a little thin so I think I will use a smaller pan or double it next time to add some thickness. Oh yes, there will be a next time! EDIT 3/23/08: Made this again this weekend with the following changes. I doubled everything except the butter and sweetener (again, a non-sugar sweetener). I used 1/2 cup of sweetener and it was a bit sweeter. The wife liked it much better. Used half cream style corn and half frozen kernels that went through the processor. Baked it in an 8x8 and we liked the thickness MUCH better. I should have baked it for longer than the hour though--it never did set in the middle. Maybe 1 hour 15 minutes or so next time. Still 5 stars!
I made this exactly as written except I tripled it for a large party. I thought it tasted delicious and everyone agreed. I would, however, decrease the amount of butter. I thought it to be too greasy. The flavor was outstanding and I will definitely make this recipe again and decrease the butter to use 2/3 of the amount called for.
Super yummy. Made it for a Mexican-themed party, and everyone LOVED it!!! I followed other reviewers altered the recipe with: 1 can creamed corn, no water, less on sugar, and smashed up some tortilla chips instead of the masa harina. Wonderful and simple recipe!
Wonderful when baked as directed. Also pretty good baked in the microwave at medium temp.
Oh yeah we likey! Lol. We really enjoyed this cornbread type of recipe. We used a 9" round pan and did not do the water bath method and the results without it turned out fine. It gave it a nice crispy sides...mmm good. Will definelty keep this.
This one is a keeper. It is moist and buttery. It,s not to sweet. My husband likes Jiffy cornbread and it's not as sweet as it.
THIS IS AMAZING! My husband and I were in heaven! Here are a few things that we did: 1)serve with corn on the cob (husked and save the husks); 2) cut a couple of corn tortillas in 4 pieces, spray with cooking spray and salt to taste; spray the corn husks with cooking spray; put both the prepared tortillas and the prepared husks on a cookie sheet and throw the cookie sheet in the oven with the corn cake for about 15 minutes; 3) prepare pico de gallo (tomatos, red onions, cilantro; guacamole (avocado, garlic salt, squeeze of lemon juice), and tostonis (puerto rican dish: boil a plaintan [Latin banana] in water for 5 minutes, peel off skin, chop in angled slices, fry until LIGHT golden in corn oil, take out of pan and press between lots of paper towels, put back in pan and fry until golden brown, take out of pan and place on paper towels, sprinkle with garlic salt); 4) place golden husks on plate with oven tortilla chips spread evenly (place 3 on each plate); 5) top each chip with one of the following: guacamole, pico de gallo, and light/fat free sour cream and also add tostonis to plate; 6) use an ice cream scoop to scoop the corn cake and place scoop in middle of plate (with the topped chips and corn husks surrounding); 7) add the corn on the cob to the plate.
Delicious! I used flour instead of the masa herina, negated the cream and instead of water I used a half can of cream corn. I also did NOT put the corn in the food processor. Turned out WONDERFUL!
Yummy! I took the advice of others and used flour plus corn meal instead of the masa. It takes longer to bake than the instructions. I threw in a can of cream of corn and didn't bother putting the whole corn kernals in the food processor. I like the texture better. And of course I added a little more sugar so it was nice and sweet!
This was really good, but a little on the greasy side as many posted. I will definaltely be making this again, but will reduce the amount of butter as suggested other than that it was great!
I used the suggested alteration of using creamed corn instead of processed frozen corn and whipping cream (because I'm too lazy to bust out the processor!), and it still worked like a dream. Just like El Torito's corn cake, which they don't seem to know about in the PNW.
I actually didn't do the whole water bath cooking method, but it was still very good.
Let me just say....WOW! If you've had this at your favorite Mexican restaurant and always wanted more, now is your chance. This is so yummy and relatively simple to make. A couple of suggestions...when it says to cover the pan with foil, cover it tightly and when cooling, leave the foil on so it stays moist. Also, I used a full can of corn (drained) instead of the frozen and it worked beautifully. I will make this recipe over and over again. Thanks for sharing!!
I wasn't totally impressed. They were ok but there was a major lack of flavor. Most likely won't make again.
Great Recipe!! I did make some changes though based on a review I read and since I wanted to make it healthier. I used 1/4 c of butter (recipe calls for 1/2 c). Instead of 1/3 c of sugar I used 1/4 c Splenda. I used 1/3 c corn meal instead of masa harin since that is what I had on hand. Instead of the 1/4 c of corn meal, I used flour. I used one can of cream corn and a 1/2 can of regular sweet corn and instead of the cream, I used skim milk! This turned out great and tastes just like Chevys Fresh Mex sweet corn tamalito! YUM!
Amazing! Had this with Margarita chicken and Mexican rice for Cinco de Mayo dinner! finding masa harina was a challenge but i found some organic corn flour and it was awesome!
Have tried other recipes - these are by far the best. Taste just like the ones at Cheesecake Factory!
I made this recipe last night for Cinco De Mayo and it was absolutely delicious. I made the recipe exactly how it was displayed and it was WONDERFUL.... Thanks for sharing.
This recipe is wonderful! However, I usually just throw it all together and blend it with a hand mixer, You can substitute canned corn (omit the salt if salted) and use sour cream in place of the heavy cream (I think it tastes better this way anyhow) It will cook faster if you drop the grate in the oven and preheat the water while you are blending the ingredients. With the sour cream, this tastes just like it does at the mexican restaurants, and my husband begs for me to make it!
i tripled the amount since i was making it for two families. i used everything on the recipe, except for the heavy cream which i substituted for creamed corn. everything came out delicious and everyone enjoyed it!
good but i did you baking soda instead of baking powder Made it more golden and crisp
Loved it! Just like the Cheesecake Factory but without the long wait and the price tag. Great with Mexican, BBQ, Chili, or just on its own. I used Bob's Red Mill coarse grind cornmeal (my favorite) and sweet corn (that I froze last summer). Make it just like it says...you won't be sorry!
I have been looking for this recipe for years! Yes, it's just like the restaurant version! I took other reviewers advice and reduced the butter to 1/3 cup and only used about 1 cup of corn and it turned out great! This will become a regular side dish for our Mexican meals.
Fantastic! I made as written except threw it all in food processor and left batter slightly chunky. Served as main dish. Topped with homemade southwest ranch sauce, salsa, and fresh cilantro. Heaven.
Too sweet and too much like very thick sludge. It's nothing like I was expecting and even a small amount was too much.
This was so good. I didn't have any masa harina or half and half so I just used flour and milk and it came out fine, actually much better than fine.
My family loves the corn cake at Don Pablos, so I tried this recipe to see how similar it would be. It's very close with a couple modifications: reduce butter to 1/4 cup and substitute 1 can of creamed corn for the whole corn.
Great recipe! Just like the corn cakes that I can no longer get at the mexican restaraunts that are now closed.
Sorry but this was really greasy with an insane amount of butter, and took longer to cook than noted for a dinner party which was stressful.
Big hit for cinqo de mayo! Reminded me of El Torito side dish. Used a can of creamed corn instead of frozen. Perfect consistency, will make again since I had to buy a big bag of masa harina.
You could healthier it up but for the first time making it for our New Year's Eve party, I didnt want to. My only changes were to use half&half, because it is all I had. I also used Creamed Corn. This was excellent. Everyone loved it and kept going back for more! Thanks for sharing!
Sooooo good. No additions/subtractions/exchanges to the directions and ingredients.
I use creamed corn it make the cake more moist. I cut the butter to 6 T and sugar to 1/3 C. If I don't have heavy cream I have used sour cream instead.
