Reviewed: Nov. 5, 2009

I was making chili today and wanted to try something different, instead of the usual cornbread. I love the sweet corn cake from ElTorito and have tried to make it before with no success. I found this recipe and I am VERY happy with th results! First, I did not have masa harina or cornmeal ..I just used a package of cornbread mix. I did use 1/4 c butter and 1/4 c sugar as recommended. I used a can of corn and measured out 1/4 c of the liquid and used that in place of the water. I only had half & half , so I used two Tbls of that. I baked it at 350 for about 30 minutes. It was not the pudding texture, but not as firm as cornbread, kind of in between. It went great with the chili! My boyfriend said it was better than ElToritos and he was happy he gets more than a small scoop! I will make this again!!!

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outdoorgirl76

Cooking Level: Expert

Living In: Mukilteo, Washington, USA

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Reviewed: Nov. 3, 2009

I'm not a huge fan of cornbread, so, I was skeptical but this was great! It was easy enough to put together and had lots of texture and taste and went with the enchilada soup nicely. Thanks for a keeper recipe-my entire family gave it a thumbs up.

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VJGUNKEL59

Cooking Level: Expert

Home Town: Shawnee, Kansas, USA

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Reviewed: Oct. 30, 2009

This was good but there was way too much butter. Next time I will use 1/2 the amount of butter.

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mtnbike03

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Reviewed: Oct. 12, 2009

I was pleasantly surprised by how good this was. I didn't have any of the masa harina so I just used whole wheat flour. I omitted the water and in its place used a can of cream corn and added the frozen whole kernel corn without thawing it. I ended up baking it for about 10 minutes longer than the directions. It was very yummy and I would definitely make this again and again and again.

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limeun

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Reviewed: Oct. 12, 2009

It is quite easy to make, just took alittle time getting all the ingrediants together. I did 2 batches, but kept the same qty for sour cream. I wanted to add 1 can of creme corn, but I don't have any then. I used a can of whole kernel corn instead. I thought it looked dry, but it turned out just fine after 25mins of baking. Smell amazing and tasted great!

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ehickey

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Reviewed: Oct. 1, 2009

Very yummy, made just as it said. Delish! Don't confuse masa harina (which is a corn flour) with harina de maise ( a course cornmeal.) masa harina is sold in the paper bags just like all purpose flour. It is corn flour specially prepared with lime. Also called instant masa mix.

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acawthon

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Reviewed: Sep. 15, 2009

My husband has been begging me to find a recipe like the corn cake at Don Pablo's. This was perfect! I followed the directions to a tee, and the result tasted just like the restaurant! This is definitly going to the FRONT of the recipe box!

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CHardy

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Reviewed: Sep. 14, 2009

Wow this is the first time something that had such a great rating was a flop for me. I LOVE sweet corn cake at the restaurant and was craving it at home. I had everything on hand so I decided to make it. I am an experienced cook and followed the recipe but it was kinda gross. I baked it for over and hour and it had a really grainy texture and the taste was funky…I think it might have been the masa harina. I am going to try again.

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uhall

Cooking Level: Intermediate

Living In: Costa Mesa, California, USA

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Reviewed: Sep. 10, 2009

I thought this was an interesting recipe, different for our normal style of meal as we don't tend to eat very much corn. But, I was serving a spicy meat dish, was browsing on the site and thought this would be a good on the side. I knew that, for our tastes, it would be too sweet, so decreased the sugar to about 2 TBSP and followed rest of the recipe as written. I agree about letting the dish sit for a few minutes as I thought it did change the texture for the better. The taste was quite good. Thank you, Lee Ann Clarke.

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Judith

Living In: Edmonton, Alberta, Canada

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Reviewed: Sep. 3, 2009

Exactly what hubby was looking for! I had never had it, and I was very pleased. Thanks for the great recipe! (this was the 3rd "corn bread" recipe I tried... hubby wasn't exactly specific with his request, until after the first two weren't what he was looking for.. hah!)

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Jo Bo

Home Town: Columbia, South Carolina, USA

Living In: Millheim, Pennsylvania, USA

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Reviewed: Aug. 29, 2009

4 of us polished off the whole pan last nite in one sitting!! VERY tasty!

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petey

Cooking Level: Expert

Home Town: Tehachapi, California, USA

Living In: Princeton, Oregon, USA

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Reviewed: Aug. 29, 2009

Very easy to make. I substituted a can of Cream corn and omitted cream and frozen corn. Delicious side dish.

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macybay

Cooking Level: Expert

Living In: Louisa, Virginia, USA

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Reviewed: Aug. 25, 2009

Delicious and easy to make. I used regular flour too and 2% milk instead of cream and it turned out great.

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sarabella

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Reviewed: Jul. 30, 2009

Great recipe!!!! I lightened it up a bit by cutting the butter back to 1/3c, using fat free half and half instead of whipping cream (a must for the richness and creamines of the dish), also used less sugar. Used fresh white corn cut off the cob, I think that really added to the flavor. A new staple on "Mexican night" in our house!

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1SUNNYGIRL

Cooking Level: Expert

Home Town: Santa Barbara, California, USA

Living In: Washington, D.C., USA

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Reviewed: Jul. 29, 2009

My wife hates me for making this recipe! She wants carbohydrates like a cat wants a bath. She cant stop herself from dishing some onto her plate and going for seconds. I have been searching for a scoopable corn cake recipe since having it as a side at Chevy's resturant. This is as good or better! I am not a big cornbread fan, but this has been conjured from heaven. I tried to find a small bag of masa harina since this is the only recipe I have that calls for it. I could only find a big sack at Aldi's. After making it, I'm glad I got the big sack. I did not alter this recipe at all. It is perfect. I will alter it in the future though. I need to make a bigger batch. The 3rd time I made it, I forgot to add water. It still turned out delicious.

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gardenvariety

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Reviewed: Jul. 27, 2009

Yum, Yum, Yum! This is so good! I actually forgot the whipping cream but it didn't matter and saved a few calories.

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Hberry

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Reviewed: Jul. 22, 2009

Super sweet and good. It feels like a heart attack waiting to happen, so you might want to cut back a bit on the butter if your being health conscious. If you're going for an extravagant treat however, this would be a good one.

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RLSCHROE

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Reviewed: Jul. 19, 2009

Very Good!! Easy to make, plenty to go around. My daughter says this tasted just like Chevy's.

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mkrzy4bkng

Living In: Peoria, Arizona, USA

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Reviewed: Jul. 5, 2009

Cornbread-Pudding-Cake. That pretty much sums up the taste (sweetened cornbread) and the consistency (pudding-cake) that you get with this recipe. And that may be what some people enjoy, but to me it was just weird. I would give it only one star, but I give it 3 because my son, who abhors corn, actually ate it.

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BrandonsMom11197

Cooking Level: Intermediate

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Reviewed: Jul. 5, 2009

So good! You have to try this if you like the corn cakes at Chevy's or Don Pablos. The great thing about this is you get a much larger helping at home then you do there! Sweet and creamy a great accompaniment to Fajitas!

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ARCHAEOLOGIST99

Cooking Level: Expert

Living In: Glen Burnie, Maryland, USA

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