If you’ve ever been to El Torito, especially El Torito Grill, you’ve had this beautifully sweet and savory corn cake. Speaking for myself (and countless others, I would guess), I could eat this and forego dinner, but I would have cream corn oozing from my eye sockets by the end of the night for sure.
Mexican Corn Cake is totally easy to make and it has a lot of variations. I found the basis for the recipe below online, for example, and I found many like it just a tad different, like mine will be. Jiffy Cornbread Mix can be bought in a six pack for next to nothing, but any cornbread mix, I would guess, would work, as would the recipe for cornbread on the side of a corn meal can, sans the liquids.
Mexican Corn Cake
(Serves 2 if you’re greedy, or 5 to 6 if you actually have class)
1 7 to 9 oz. package of cornbread mix
1/3 cup butter, melted
1 15 oz. can creamed corn
Preheat the oven to 350°. Combine the cornbread mix and the melted butter. Add the water and the creamed corn and mix it well. Pour this in a 1 quart loaf pan (just the standard one, wise guy).
Bake it for 45 minutes and a toothpick will come out clean. You want it to be juicy.
To serve, use an ice cream scoop.
Note: If you want to add a small can of diced green chilies to this, it will work too. Like I said, there are multitudinous variations.
Until later, eat, drink, and peace out.
©Jon Marino 2013