Original Sweet Corn Cake from El Torito features moist, golden corn cake infused with sweet kernels and a hint of buttery richness, topped with a drizzle of honey butter, creating a delightful blend of sweet and savory flavors with a soft, tender crumb.
Equipments
- Mixing bowls
- Measuring cups
- Measuring spoons
- Whisk
- Wooden spoon or spatula
- Electric mixer (optional)
- Baking dish (8x8-inch or similar)
- Oven
- Butter knife or spatula (for serving)
- Small saucepan (for honey butter)
- Pastry brush or spoon (to drizzle honey butter)
- Cooling rack
Ingredients
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup granulated sugar
- 5 tablespoons unsalted butter, melted
- 1/4 cup heavy cream
- 1/4 cup milk
- 1 (15-ounce) can creamed corn
- 1 (8-ounce) can whole kernel corn, drained
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/4 cup honey (for honey butter)
- 1/4 cup unsalted butter, softened (for honey butter)
Ensure you use both creamed corn and whole kernel corn to achieve the Original Sweet Corn Cake's signature moist texture and sweet corn flavor. Measuring ingredients accurately, especially cornmeal and flour, is crucial for the cake's tender crumb and proper rise from the baking powder. Melted unsalted butter adds richness, so avoid substitutes to maintain the buttery taste. When preparing honey butter, soften butter before mixing with honey for a smooth drizzle that complements the cake perfectly. Your copy of the Original Sweet Corn Cake from El Torito will capture the authentic blend of sweet and savory flavors, delivering the same soft, golden outcome.
Instructions
- Instructions:
- Preheat oven to 350°F (175°C).
- Grease or butter the baking dish.
- In a mixing bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.
- In a separate bowl, combine melted butter, heavy cream, milk, creamed corn, whole kernel corn, eggs, and vanilla extract; mix well.
- Add wet ingredients to dry ingredients and stir until just combined.
- Pour batter into prepared baking dish and spread evenly.
- Bake for 40-45 minutes or until the center is set and golden.
- While the cake bakes, combine honey and softened butter in a saucepan over low heat; stir until smooth and well-blended.
- Remove cake from oven and cool slightly on a rack.
- Drizzle or brush top of cake with honey butter.
- Serve warm, cut into squares with a butter knife or spatula.
Substitution
The Original Sweet Corn Cake from El Torito copycat menu delivers a moist, golden cake with sweet corn kernels and a touch of buttery richness, finished with a honey butter drizzle. You can substitute heavy cream with full-fat coconut milk to maintain moisture and richness while accommodating dairy-free needs. If you don't have creamed corn, blend canned whole kernel corn with a bit of milk until smooth as an effective alternative. When baking, an 8x8-inch pan works best, but a similar-sized dish can be used, just adjust baking time to ensure even cooking. Honey butter can be replaced with maple syrup and softened butter for a different yet equally delicious topping.
Tips
Make sure to grease your baking dish thoroughly to prevent the corn cake from sticking. When mixing wet and dry ingredients, stir just until combined to keep the cake tender and avoid toughness. Keep an eye on baking time and test the center with a toothpick; it should come out clean when done. Your honey butter drizzle will seep into the warm cake best, so apply it right after the cake comes out of the oven for maximum flavor.
Nutritions
Original Sweet Corn Cake from El Torito provides a source of carbohydrates primarily from cornmeal, flour, and sugars, supplying energy for your daily activities. The inclusion of whole kernel corn and creamed corn adds dietary fiber, supporting digestive health. Butter and heavy cream contribute fats that add richness and calories, while eggs provide protein essential for muscle repair and growth. The honey butter topping offers natural sugars and fats, enhancing flavor but also increasing overall caloric content.
Storage
Store your Original Sweet Corn Cake tightly wrapped in plastic wrap or in an airtight container to maintain its moisture and prevent it from drying out. Keep the cake refrigerated for up to 3-4 days, allowing the honey butter topping to meld with the cake's tender crumb. For longer storage, freeze the wrapped cake for up to 2 months and thaw in the refrigerator before reheating gently.
Variation or Alternatives
You can substitute the heavy cream and milk with coconut milk for a subtle tropical flavor that complements the sweetness of the corn. To add texture, fold in 1/2 cup of chopped jalapenos or green chilies before baking to introduce a mild spicy kick. Instead of drizzling honey butter, try spreading a cinnamon butter mixture on top for a warm, aromatic twist. For a vegan version, replace eggs with flaxseed meal mixed with water, and use plant-based butter and milk alternatives in the recipe.
Allergies
This Original Sweet Corn Cake contains common allergens such as eggs, dairy (butter, heavy cream, milk), and wheat (all-purpose flour), which may trigger reactions in sensitive individuals. The honey butter topping also includes dairy, so consider your dietary restrictions when enjoying this dessert. You should verify all ingredients to avoid any potential allergic responses.
Why this recipe?
El Torito's Original Sweet Corn Cake stands out for its unique blend of sweet corn kernels and moist, buttery texture that creates a delightful balance of flavor and richness. The cake's tender crumb and natural sweetness make it a comforting yet distinctive dessert or side dish. You'll appreciate how easy it is to replicate this popular recipe at home, enabling you to enjoy the fresh taste without frequent restaurant visits. Crafting a copycat version means capturing the authentic taste and texture that has made El Torito's dessert a beloved favorite.