Sweet corn cake from Jiffy mix?
Anyone know how to make sweet corn cake from Jiffy's corn bread mix. I want to make something similar to what El Torito and other Mexican Restaurants serve. I know El Torito makes a mix, but the stores I went to today didn't have it. Thanks!
If you don't have Jiffy on hand:
Jiffy Corn Muffin Mix Clone
Makes 8.5 ounces (equal to 1-box of Jiffy Corn Muffin Mix)
Makes 1-1/2 cups of mix
Makes 6 corn muffins
2/3 cup all purpose flour
1/2 cup yellow corn meal
3 Tbsp granulated sugar
1 Tbsp baking powder
1/4 tsp salt
2 Tbsp vegetable oil
Combine flour, corn meal, sugar, baking powder
and salt. Mix well with whisk.
Whisk in vegetable oil and mix until dry mixture
is smooth and lumps are gone.
To make corn muffins:
Preheat oven to 400F.
Combine above mixture with:
1/3 cup milk
Fill muffin tins 1/2 full.
Bake 15-20 minutes
Makes 6 muffins.
Why would you need Jiffy? It's so simple just to make it yourself:
1/2 cup softened butter
1/3 cup masa harina (corn flour)
1/4 cup water
Small can creamed corn
1/3 cup sugar
3 Tbsp yellow corn meal
2 Tbsp whipping cream (you can get away with milk)
1/4 tsp baking powder
1/4 tsp salt
Food processor or bowl, depending on how much energy you have:
Beat butter just a bit until fluffy and slowly mix in masa harina. Add water and corn, then mix in all remaining ingredients together.
Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with foil. Place pan into a 9x13 inch baking pan or baking dish that is filled a third of the way with water.
Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.
This is my foolproof recipe and everyone requests me to make it! It's easy and tastes very similar to the El Torito one.
1 can creamed corn
1 stick butter, melted
1 box Jiffy cornbread mix
Preheat oven to 350. Mix all ingredients together, pour into 8x8 dish and baked for 35-45 minutes until lightly brown on top. Let stand for 5 minutes before serving.
I don't know anything about those restaurants, but the recipe I know is simply sweet cornbread and is actually a Marie Callander Knock-off.
1 box Jiffy Cornbread mix
1 box Jiffy Yellow Cake Mix
Make each box in a separate bowl according to directions
Mix prepared cake mix into prepared corn bread mix and blend with a wooden spoon.
Poor into a 13 x 9 baking pan that has been sprayed with Pam. Bake 25-30 minutes at 375 or until toothpick inserted into the center comes out clean.
This is one of the recipes I am adding to my blog. Jiffy mix is so versatile!
I've not had the corn cake at El Torito; rather, I was looking to reproduce a mythical corn bread my Dad ate once that the host had told him she made with creamed corn. Decided to try this for Thanksgiving, and it was a HIT - soft and crumbly, moist and slightly sweet (not the sweetness I had expected, given the "cake" part of the description). It was a hit at Thanksgiving, and my Dad has been raving since. I combined the top two original responses (from Chelleyd01 & Antilope):
1 1/3 cup all purpose flour
1 cup yellow corn meal
6 Tbsp granulated sugar
2 Tbsp baking powder
1/2 tsp salt
4 Tbsp vegetable oil
I can corn, drained
I can creamed corn
1 stick of butter, melted
Mix all dry together; mix all wet together (this can be done early in the day of Thanksgiving/etc, leaving only the final toss together for later). Combine and place in 9X13 greased pan. 350 for one hour.
Here's a recipe I developed. You can also make Mexican restaurant sweet corn cakes in the microwave in 15-minutes.
Microwave Mexican Restaurant Sweet Corn Cakes
Makes 6 cups, 12 servings - On table in 15-minutes
Copy Cat Recipe. I wanted a quick recipe to copy the sweet corn cakes (Mexican spoon bread) that are served at Mexican restaurants like El Torito and Chi Chi's. This is ready to eat in about 15 minutes. For a less sweet dish, reduce granulated sugar to 1/3 cup. For a firmer sweet corn cake, microwave an additional 3-minutes.
If you've never had these at a Mexican restaurant, they are similar to a firm, sweet, grits or polenta, with a corn tortilla flavor.
The corn tortilla flavor comes from the masa harina flour.
1 cup yellow cornmeal
1/4 cup masa harina flour (or 3 corn tortillas, uncooked, - process in food processor to fine bits, use in place of masa harina)
1/2 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 cups milk
1 1/2 cups water
1 (15 ounce) can creamed corn
1 egg, beaten
4 tablespoons butter , melted
Stir all dry ingredients together in mixing bowl, mix well and set aside until needed.
Mix all wet ingredients together in another bowl. Stir until well mixed.
Add dry ingredients to wet ingredients and stir out any dry lumps in batter.
Pour into a 3-quart covered, microwaveable casserole dish.
Cover and microwave on high for 6-minutes.
Stir well. Stir bottom and sides of dish well to remove any dry lumps.
Cover and microwave on high for another 6-minutes.
Stir a few times and serve warm using an ice cream scoop or disher.
This gets thicker as it cools and reaches room temperature. If you want a more
gritty sweet corn cake, use polenta corn meal instead of regular corn meal.