Excellent recipe. I was a little worried after mixing that the texture would be poor, but after baking it came out almost exactly like the sweet corn cake at El Torito. I had to make some substitutions and it still came out well. I finely ground cornmeal to replace the masa harina, used milk instead of cream and canned corn instead of frozen corn. I would recommend it for any Mexican-food meal.
Excellent, served with BBQ chicken breasts, baked beans & roasted broccoli. Thanks for sharing.
So, the flavor was perfect, but mine had butter literally pooling around the scoops of corn cake... I am going to try it again, but maybe cooking it longer? Thank you for a great tasting recipe!
Spoonable cornbread! Very smooth and sweet, so yummy!
This was delicious! I made two changes: I used masa harina instead of the cornmeal and I added one egg to the recipe (I had a surplus of eggs and wanted to get rid of one). We enjoyed it with a bowl of spicy chili!
pretty good. I do like it a little crispy on the edges which it won't do in a steam bath. Eat when it is hot because if you allow to cool and try to reheat, it becomes dry.
I have been making this for years. It is awesome!
This is now my favorite corn bread.
We tried this same recipe as found on AllRecipes (posted by Lee Ann Clarke). ONLY difference was to combine the cornmeal with the sugar/cream, etc. No matter. This was GREAT! My DS loves the tomalito at Chevy's and he thought this nailed it. I also love that it was made in the oven, as Chevy's does, not steamed on stovetop. I really thought there couldn't be enough liquid, and double checked the recipe, but it was right, and the results were great. Thanks for posting!