Microwave Mexican Restaurant Sweet Corn Cake

READY IN: 15mins
Recipe by Wheres_the_Beef

Copy Cat Recipe. I wanted a quick recipe to copy the sweet corn cakes that are served at Mexican restaurants like El Torito and Chi Chi's. This is ready to eat in about 15 minutes. If you don't have masa harina flour on hand, you can add an additional 1/4 cup of yellow cornmeal, but the masa harina flour adds the authentic taste to this dish. For a less sweet dish, reduce granulated sugar to 1/3 cup. For a firmer sweet corn cake, microwave an additional 3-minutes.

Top Review by Katannah

I wasn't sure what to rate this recipe as since it has what I think is an error. If you look at the amount made, it says "6 cups." If you add the ingredients' volume, it's 8 cups. So I left out the water and it came out perfectly. I would strongly advise anyone else to do the same. Otherwise, I'm very glad I tried it! I made it with almond milk due to allergies and it was delicious. Thanks for posting it!

Ingredients Nutrition

Directions

  1. Mix all ingredients well, stir out any dry lumps in batter and pour into a 3-quart covered, microwaveable casserole dish.
  2. Cover and microwave on high for 6-minutes.
  3. Stir well. Stir bottom and sides of dish well to remove any dry lumps.
  4. Cover and microwave on high for another 6-minutes.
  5. Stir well. Stir bottom and sides of dish well to remove any large lumps.
  6. Serve warm using an ice cream scoop or disher.

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