If you’ve ever eaten at El Torito, you already know — the sweet corn cake they serve alongside your meal steals the show every time.
Soft, creamy, buttery, and lightly sweet, it’s not quite cornbread and not quite pudding — more like something magical in between. This homemade El Torito-style Mexican Sweet Corn Cake nails that same moist, spoonable texture.
It’s the perfect side dish for enchiladas, carne asada, or tamale night — but don’t be surprised if people want to eat it like dessert. It’s one of those recipes that makes everyone ask for seconds (or thirds!).
Why You’ll Love This Recipe
This corn cake is warm, comforting, and perfectly sweet without being overpowering. The combo of cornmeal and whole kernel corn gives it a soft, rustic texture that’s satisfying yet delicate — just like the version you remember from El Torito.
It’s also super easy to make, uses simple ingredients, and bakes low and slow for that signature moist consistency. Whether you’re serving it with Mexican mains or simply scooping it warm with a spoon, this dish will make you feel like you’re back in the restaurant — minus the wait.
What You’ll Need
- ½ cup softened unsalted butter
- ⅓ cup masa harina (corn flour, not cornmeal)
- ¼ cup cornmeal
- ⅓ cup granulated sugar
- 1½ cups frozen or canned corn (divided)
- 2 tbsp water
- 2 tbsp heavy cream or milk
- ¼ tsp baking powder
- ¼ tsp salt
Pro Tips
- Use masa harina, not cornmeal alone — this gives it the authentic texture and flavor.
- Blend only part of the corn — keeping some whole kernels gives a nice pop and contrast.
- Don’t overbake — this is meant to be soft and moist, not firm like cornbread.
- Serve warm with butter or honey for an ultra-comforting side or sweet treat.
- Bake in a water bath if you want an extra-smooth, custard-like texture (optional but classic).
Tools You’ll Need
- Mixing bowl
- Blender or food processor
- Rubber spatula
- 8×8 baking dish or small casserole
- Aluminum foil
- Large baking pan for optional water bath
- Oven mitts
Substitutions & Variations
- Dairy-Free: Use plant-based butter and a dairy-free milk like oat or almond.
- Extra sweet: Add 2 tablespoons of honey or brown sugar to bump up the sweetness.
- Spiced twist: Mix in ½ tsp cinnamon or a dash of chili powder for warmth.
- Dessert version: Serve with a scoop of vanilla ice cream and caramel drizzle.
Make Ahead Tips
You can make the batter 1 day ahead and refrigerate until ready to bake.
Baked corn cake can also be stored covered in the fridge for up to 3 days — reheat in the microwave or a warm oven with a splash of milk to loosen.
Instructions
1. Blend Half the Corn
Add half the corn, water, and cream (or milk) to a blender or food processor. Pulse until smooth but not completely puréed.
2. Cream Butter and Sugar
In a large mixing bowl, cream together softened butter and sugar until light and fluffy (about 2–3 minutes).
3. Add Masa, Cornmeal, and Blended Corn
Stir in masa harina, cornmeal, and the blended corn mixture. Mix until combined and smooth.
4. Stir in Remaining Ingredients
Fold in the remaining whole corn kernels, baking powder, and salt. Mix until evenly incorporated.
5. Bake
Pour batter into a greased 8×8 baking dish. Cover tightly with foil. Bake at 350°F (175°C) for 45–50 minutes until set but still very moist. For water bath: place dish into a larger pan filled with 1 inch of hot water before baking.
6. Cool & Serve
Let cool 10 minutes before serving. Scoop with a spoon or cut into squares. Serve warm with a pat of butter or drizzle of honey if desired.
Leftovers & Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven with a splash of milk or cream to restore moisture.
You can also freeze in individual portions for up to 1 month — thaw overnight before reheating.
Recipe FAQs
1. What’s the difference between masa harina and cornmeal?
Masa harina is made from nixtamalized corn and has a finer, more flour-like texture with a unique flavor — essential for this recipe.
2. Can I use canned cream-style corn instead of blending?
Yes! Use ½ cup of canned cream-style corn in place of the blended corn mixture.
3. Is this more like a dessert or a side dish?
Both! It’s traditionally served as a side dish, but its sweetness and texture also make it a lovely light dessert.
4. How do I know when it’s done baking?
It should be set in the center but still soft and spoonable — not dry like cornbread. The edges may pull slightly from the dish.
The Final Scoop
This El Torito–style Mexican Sweet Corn Cake is warm, buttery, and irresistibly nostalgic.
Whether you’re serving it next to enchiladas, spooning it up with chili, or sneaking a bite after dinner, this dish delivers all the cozy, comforting flavors of your favorite restaurant version — with even more love baked in.
Give it a try, and don’t forget to leave a comment if it made your meal just a little more magical!