Reviewed: Feb. 10, 2008

As good as any great Mexican restaurant. Just what we were looking for, Thanks

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Emily

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Reviewed: Feb. 1, 2008

This was great! The only change I made was to substitute half and half for the whipping cream.

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mechfire

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Reviewed: Jan. 27, 2008

Tasted awesome. But don't do like I did and try to put it into mini-muffin pan to try and have molded littled cakes. It's too soft for that, and it should be that. So, it looke messy when I took them out, but that didn't matter after we tasted it. Didn't change a thing; I cooked the recipe as written.

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CALLIEW

Cooking Level: Expert

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Reviewed: Jan. 24, 2008

This was very very yummy. It went great with my burritos and spicy corn salad. Easy to make and the whole family loved it. I don't have a processor so I mashed the corn as good as I could...seemed to come out fine. I didn't have masa harina (corn flour) so I subbed half all purpose flour and half corn meal. I also added a little vanilla. Next time I will definately double the recipe but try in a 8 x 10 pan. Thanks Lee Ann for sharing this delicious recipe.

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bluebird

Cooking Level: Expert

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Reviewed: Jan. 18, 2008

This was wonderful! I added a little vanilla to the recipe. Tastes like Gardunio's sweet corn cake in Albuquerque. YUM!

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twixie

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Reviewed: Jan. 17, 2008

I've made this twice and unfortunately both times it came out a gooey mess like someone's elses review. The flavor was great, too bad it was gooey.

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letty

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Reviewed: Jan. 3, 2008

Absolutely wonderful!!! Taste like dessert to me. Will be making this often. Thanks for offering this recipe.

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Zpoiled1

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Modesto, California, USA

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Reviewed: Jan. 2, 2008

This was good, but you can buy it at the store (El Torito brand in a yellow bag next to the corn bread, it's called Sweet Corn Cake) and it's just as good, so I wouldn't suggest making it from scratch.

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luv2cooknbake!

Cooking Level: Intermediate

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Reviewed: Dec. 29, 2007

Wonderful! My husband, kids and I were all fighting over the last few crumbs. We ate it with chili. The spicy meat and beans along with the sweet bread were perfect together. Thanks for the recipe.

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Kat B.

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Reviewed: Dec. 28, 2007

I made this tonight it turned out wonderful. along side black beans and rice & black eyed peas,and left over a chicken casserole it was a great complament i used light sour cream in place of the heavy cream, and i cut back on the sugar i used 3 tbls instead of 1/3 cup,i also used can corn, i process 1/2 a cup of corn and left the other 1 cup whole, was a little cumbly next time i will try using cream corn , it should hold it together a little better. but all and all this is a great recipe. thank you for sharing

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PTMUGUCA

Cooking Level: Intermediate

Home Town: Watertown, New York, USA

Living In: Portland, Oregon, USA

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Reviewed: Dec. 25, 2007

I made this for Christmas dinner today and there were zero leftovers. I used a a bit less than half the amount of butter, milk instead of water, and a little less sugar. Everyone loved it.

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Flippit

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Reviewed: Dec. 21, 2007

This was good going down, but had a serious metal aftertaste. Maybe I messed it up? I'm going to try again and I promise to re-rate it if it's better.

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DanielleR

Cooking Level: Expert

Home Town: Glassboro, New Jersey, USA

Living In: Sicklerville, New Jersey, USA

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Reviewed: Dec. 2, 2007

Great recipe! I changed a few things, as suggested by other reviewers, to substitute for ingredients I did not have and to make it a bit less decadent. I only used 1/4 cup butter, and regular white flour in place of the masa harina. I used a can of corn and roughly blended it with a hand blender. I made it with black bean soup, and there were no leftovers :-) Thanks for a new delicious side dish!

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islandazul

Cooking Level: Intermediate

Home Town: Pembroke Pines, Florida, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Nov. 26, 2007

Oh my goodness was this phenomenal. I had never heard of corn cake before, as we don't typically eat mexican food, but I made this to go with chicken enchiladas and this was so yummy! You have to eat it after it has cooled for 10 minutes because it isn't as good after it cools to room temperature but my was this good! I used a blender to chop the corn and that just worked out okay- some kernels were processed and some were not but that made no difference. I might even leave them whole next time and not bother processing them because this dish was delicious anyway!

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JERSEYGIRL

Cooking Level: Expert

Home Town: Sayreville, New Jersey, USA

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Reviewed: Nov. 22, 2007

Very tasty corncake. To make it lighter, I substituted yogurt for the butter and decreased the sugar.

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Jenn

Cooking Level: Intermediate

Living In: West Chester, Pennsylvania, USA

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Reviewed: Nov. 12, 2007

This is great. Have you ever been to Cheese Cake Factory and ordered their tamale corn cake appetizer? They serve their corn cakes topped off with chunks of avacado and pico de gallo on top. Ok..so I did the same thing. I can not imagine eating this without anything on top. To me..it would not be NEARLY as good and kind of boring. Try it with the topping for a 5 star recipe!!!!Otherwise, to me, it is just a 3-4 star thing. The Masa Harina - was easy to find. I just got it at the local Walmart in the baking aisle.

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