Copycat El Torito Mexican Corn Cake

Total Time
Prep 5 mins
Cook 45 mins

We were eating at El Torito one night, and I mentioned to the waiter how much I loved their corn cake, and the waiter gave me this simple recipe. It's moist and delicious, and it's a must serve with every Tex Mex or Mexican meal I cook!

Ingredients Nutrition

  • 1 (8 1/2 ounce) box Jiffy cornbread mix
  • 1 (15 ounce) can creamed corn (not whole kernel)
  • 14 cup milk
  • 14 cup light corn syrup


  1. Mix all ingredients together very well.
  2. Pour into greased 8 inch square pan.
  3. Bake at 350 F for 1 hour or until toothpick inserted in center comes out clean.
  4. Serve warm.
Most Helpful

We adored this! Don't care if it's a true copycat or not, we loved it

SB6 January 20, 2011

the original recipe was published in the orange county register newspaper a few years back and it was rather intense. I love this recipe it is very close and it satisfies.

mzpatti2000 September 23, 2007

I liked this, but I don't think it is quite like El Torito's. This one seems sweeter and stickier. The sweet flavor did pair well with the enchiladas that I made along with this dish. Thanks for posting.

Recipe Reader January 24, 2007