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Jan 21, 2008 04:00 PM

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!

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  1. 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

      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

        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

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

          1. re: chelleyd01

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

        2. re: chelleyd01

          Ah yes, the only dignified use for creamed corn!

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          1. re: chelleyd01

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

            1 Reply
            1. 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. 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. 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.