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!
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/4 cup milk
- 1/4 cup light corn syrup
- 1 box jiffy cornbread mix
- 1 can creamed corn (not whole kernel)
- Carbohydrate 0.806200000681522 g
- Cholesterol 1.00000000084535 mg
- Fat 0.326680000276159 g
- Fiber 0 g
- Protein 0.323680000273623 g
- Saturated Fat 0.186780000157895 g
- Serving Size 1 1 -8 serving(s) (13g)
- Sodium 4.25200000359443 mg
- Sugar 0.806200000681522 g
- Trans Fat 0.0388080000328064 g
- Calories 14 calories
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.
