Sweet Corn Cake

El Torito Restaurant’s Sweet Corn Cake garnish is one of my favorite things about this place. On nearly every entree, there is this little scoop of sweetness that just makes the meal. Check out the menu and you can see it on almost every dish. I have always eaten it not knowing whether it is entirely gluten free or not and I’ve never been able to get a straight answer about its gluten free status whenever I ask the servers. Most of the time they only hear the word flour, so they tell me they can’t guarantee the gluten free status.

Last week, as I was wandering through the grocery store on my lunch hour looking for new foods to try, I came across this new mix for Sweet Corn Cake. I usually avoid packaged foods because of the sodium and preservatives, but I found this new El Torito Sweet Corn Cake Mix and thought I’d give it a try. There are only 5 ingredients in the mix: Sugar, masa flour, cornmeal, salt, and baking powder. To make the recipe, just add a can of cream style corn (I used the no salt added version), butter, and water. How easy is that?

The result is nearly identical in appearance and taste to what El Torito serves in its restaurant. This is a keeper, and I am sure there are many creative options to vary the recipe.  The downside is that, like most treats, it is a little high in fat and sugar, and low in nutritional value. But as a garnish on a plate, it adds a nice touch and one small scoop is not too damaging to a healthy diet.

Here’s the original recipe. My microwave recently stopped working, so to make the recipe, I put the butter in the bowl of a 2-quart double boiler. The advantage of this was that I only used one bowl to mix everything. Once the butter was melted, I added everything to the same bowl, making less work to clean up.

Sweet Corn Cake
Recipe type: appetizer, dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
A gluten free, egg free treat, can also be made dairy free as there is no milk in the cream-style corn.
  • 1 package El Torito Sweet Corn Cake Mix
  • ¼ cup melted butter, margarine, or butter flavored Spectrum shortening
  • ¼ cup water
  • 1 can (15 oz) cream-style corn
  1. In a double boiler, melt butter; add corn cake mix and combine.
  2. Add water and cream-style corn. Mix until ingredients are combined.
  3. Pour mixture into a 9x5-inch loaf pan.
  4. Bake, uncovered at 350 degrees for 40-45 minutes or until liquid has been absorbed.
  5. Use an ice cream scoop to serve sweet corn cake as a side dish or for dessert. One scoop (50g) is approximately ½ serving.


Peanut, peanut butter…and chocolate

I found a recipe box at a local thrift shop a while back and it was jam packed with handwritten recipes. This cook, or the family she cooked for, must have loved peanut butter. Combined with my recipes that call for peanut butter, I have several to choose from. There are recipes for peanut butter bars, cookies, fudge, a peanut butter loaf and a peanut butter pie.

Cafeteria Peanut Butter Bars is a recipe from the local elementary school cafeteria. My mom was a cafeteria worker and she used to bring leftover bars home; I can still remember the taste. The peanut butter is not too overpowering and the texture is dense. This recipe was reduced so you don’t have to make a recipe that would serve an entire elementary school. I added a USDA recipe variation from NFSMI where you can find recipes for the stuff they serve in school cafeterias. There is also a lower fat version.

Aunt Bessie’s Chocolate Peanut Butter Fudge is another memorable treat. She would make this fudge when she was visiting from back east.

The Peanut Butter Snack Loaf uses a biscuit mix that can be substituted with the new Betty Crocker gluten-free mix or Bette Hagman’s gluten-free pancake and waffle mix.

SunButter can also be used as a substitute for peanut butter and anything that calls for 2 cups of flour or less can easily be converted to gluten-free with a basic gluten-free flour blend.

To print the recipes : PeanutButterRecipes

Can’t get enough peanut butter? More peanut and peanut butter recipes from USDA, archived at University of Michigan.