Reviewed: Apr. 15, 2011

Incredible! I substituted the 1/2 cup of butter with 1/2 cup of plain yogurt to cut the fat. It came out beautifully and tasted great.

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10 users found this review helpful

Reviewer:

sulli3

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Baton Rouge, Louisiana, USA

Reviewed: May 23, 2010

I followed the recipe exactly and didn't particularly care for these. (I like the sweet corn tomalito recipe on this website better.) The cakes seemed to have a "squashy" taste.

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4 users found this review helpful

Reviewer:

Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

Reviewed: Mar. 4, 2010

this is just like the corn cakes they make at a restaurant. Very Very good

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3 users found this review helpful

Reviewer:

jmouser

Reviewed: Feb. 12, 2010

This is absolutely delicious!!! The importance of the masa harina is that it contains lime which aids in digestion and absorption of the nutrients found in corn. The Native Americans originally would use ashes from their hardwood fires to the corn flour/meal originally. Lack of knowledge of this to the Europeans that brought maize back with them caused many to die or suffer Mal-absorption issues. I hope this clears up any confusion of the difference between the Mas Harina and Corn flour.

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21 users found this review helpful

Reviewer:

Carl

Reviewed: Jan. 31, 2010

This is really good. I love the sweet corn cakes from El Torito but couldn't have them after I found out I could no longer eat wheat / Gluten. This recipe is the closest thing I have found. Thank you for the recipe.

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7 users found this review helpful

Reviewer:

Linda

Reviewed: Dec. 4, 2009

Oh just inject the fat right into my thighs! Why oh why did I decide to make this? Now I know just how easy it is to make this tasty stuff. This was just TOO GOOD! I used one can of creamed corn in place of the frozen corn & whipping cream. One can worked out exactly to 1.5 cups. And since it was "creamed", I skipped the food processor step. I also used splenda instead of sugar. Total comfort food...corny carby goodness. BTW: This is EXACTLY the same as "Sweet Corn Cake" by Lee Ann Clarke and "Chi Chi's Corn Cake" by Saundra...trying to save you the step of comparing recipes like I do.

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18 users found this review helpful

Reviewer:

DC Girly Girl

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Columbia, Maryland, USA

Reviewed: Oct. 16, 2009

Just like the "Sweet Corn Cake" recipe and the "Chi Chi's Corn Cake" recipe found on this site. And like all the others this is a ABSOLUTE DELIGHT!! A must have recipe for every home. It is so good, just like what you would find at any good mexican restaurant. OMG! So Good!

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2 users found this review helpful

Reviewer:

kac2research

Cooking Level: Intermediate

Reviewed: Jul. 26, 2009

I thought this was a great gluten-free sweet cornbread and have made it several times, but my non-gluten-free friends thought it was a little odd.

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6 users found this review helpful

Reviewer:

Allison

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Wichita, Kansas, USA

Reviewed: May 7, 2009

Good stuff. It was a little sweet with 1/4C. of sugar. I also used 1/4C. of butter and that was perfect.Instead of frozen corn and water, I just pureed a can of corn in the blender. It was perfect, just like the restaurants. I cooked it for 50 minutes and let it rest for 10.Probably a good way to get a kid to eat veggies. Thank you.

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4 users found this review helpful

Reviewer:

RODANEE

Reviewed: Mar. 8, 2009

my dad has a gluten intolerance so this recipe was perfect for me to make for my family. Did everyhting as writen except didnt have corn meal so had to replace it with more masa harina. turned out great though everyone loved it including my dad. Baked 60 min in water bath w/ foil, the last 20 min i did no foil no water bath at 400 degrees. next time i might double the recipe but still use an 8x8 dish

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5 users found this review helpful