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Sweet corn cake from Jiffy mix?

ldonato Jan 21, 2008 04:00 PM

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!

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  1. chelleyd01 RE: ldonato Jan 21, 2008 05:52 PM

    2 boxes Jiffy
    1 can creamed corn
    1 can corn kernels, drained
    4 eggs
    1 stick of butter, melted

    Mix and bake in a 9x13 at 350 for 1 hour...might go a little longer depending on you area, altitude, humidity blah blah blah

    6 Replies
    1. re: chelleyd01
      Antilope RE: chelleyd01 Jan 22, 2008 06:40 AM

      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.

      1. re: chelleyd01
        alkapal RE: chelleyd01 Jan 22, 2008 04:16 PM

        chelley, that looks rich and delicious! (and i can envision adding in some fresh chopped serrano and maybe pimento or red bell pepper.)

        1. re: alkapal
          chelleyd01 RE: alkapal Jan 22, 2008 06:07 PM

          or caramelized onions and sharp white cheddar....SO good!

          1. re: chelleyd01
            alkapal RE: chelleyd01 Jan 23, 2008 07:43 AM

            i love corn casserole/pudding! almost a sweet, blank slate for all of ones' fave flavors.

        2. re: chelleyd01
          sirregular RE: chelleyd01 Jan 22, 2008 04:40 PM

          Ah yes, the only dignified use for creamed corn!

          Recipes, Restaurant Reviews, Food News and More - http://www.epicureforum.com

          1. re: chelleyd01
            wayne keyser RE: chelleyd01 Jan 22, 2008 05:47 PM

            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.

          2. s
            Springhaze2 RE: ldonato Jan 22, 2008 04:48 PM

            Search copy cat recipes for Chi Chi's corn cakes.

            1 Reply
            1. re: Springhaze2
              Antilope RE: Springhaze2 Jan 22, 2008 04:52 PM

              Shortcut Sweet Corn Cake

              El Torito Sweet Corn Cake

            2. boogiebaby RE: ldonato Jan 23, 2008 12:36 PM

              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.

              1. t
                Thrifty Home RE: ldonato Oct 26, 2010 03:28 PM

                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!

                1. c
                  caromcg RE: ldonato Nov 26, 2011 09:28 AM

                  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
                  4 eggs
                  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.

                  1. Antilope RE: ldonato Nov 26, 2011 11:12 AM

                    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.

                    2 Replies
                    1. re: Antilope
                      alkapal RE: Antilope Nov 27, 2011 02:17 AM

                      whoa!! tomalitos in the micro in 15? you are a genius, antilope!

                      1. re: alkapal
                        Antilope RE: alkapal Nov 27, 2011 04:35 AM

                        I got the idea from microwave polenta recipes by Barbara Kafka and Cook's Illustrated. I thought, if you can make polenta in the microwave, why not Mexican restaurant sweet corn cakes? It worked!

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