El Torito Sweet Corn Cake Recipe
El Torito Sweet Corn Cake is an iconic recipe that is loved and admired by the people. With the unique sweetness of sweet corn and the richness of butter and lard, this recipe embodies the essence of comfort and indulgence.
Ingredients
- Frozen corn kernels = 10 oz
- Lard = 2 tbsp
- Cornmeal = 3 tbsp
- Butter = ¼ cup
- Baking powder = ¼ tsp
- Cold water = 3 tbsp
- Sugar = ¼ cup
- Masa = ½ cup
- Whipping cream = 2 tbsp
- Salt = ¼ tsp
Instructions
- Put butter and lard in a bowl. Then whip them together with a mixer until the mixture is softened. Then keep whipping to get a fluffy, light, and airy consistency.
- Keep mixing the butter and lard mixture and add masa gradually. Incorporate it completely into the mixture. In the same manner, add water slowly and mix it completely in the mixture.
- Thaw the corn kernels and put them in a blender. Blend them to a coarse consistency and add to the masa mixture.
- Take a large mixing bowl. Add baking powder, sugar, salt, and whipping cream to it. Then mix them quickly. When thoroughly mixed, add the masa and corn mixture to this new mixture. Mix again until the total mixture is blended perfectly.
- Take an 8-inch baking pan. Butter it and pour the mixture you prepared in the buttered baking pan. Then cover the pan with aluminum foil. Bake in the oven at 350 degrees Fahrenheit for 45 minutes, or until you notice that the cake has got a firm texture.
- Take out the corn cake and leave it to cool to room temperature. Then cut in pieces and serve with an ice cream scoop. Enjoy the delightful El Torito Sweet Corn Cake. Bon Appetit!