A friend and I are looking to find a recipe for the sweet corn cakes served as
sides at Don Pablos.

She says the recipe should have cream corn v. the non cream recipes I've located
on google etc..

So does any one by chance have a "clone recipe" for these?

Are these based after some other Mexican, Tex-Mex or other latin, hispanic item
that might be similar?

Thanks in advance.



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> wrote in message
news
> A friend and I are looking to find a recipe for the sweet corn cakes
served as
> sides at Don Pablos.

Who is Don Pablos?

Charlie

> wrote in message
news
> A friend and I are looking to find a recipe for the sweet corn cakes
served as
> sides at Don Pablos.

Who is Don Pablos?

Charlie

In article k.net>,
"Charles Gifford" > wrote:

> > wrote in message
> news
> > A friend and I are looking to find a recipe for the sweet corn cakes
> served as
> > sides at Don Pablos.
>
> Who is Don Pablos?
>
> Charlie
>
>

A chain of restaurants. Their tortilla soup is pretty good, IMO.
--
-Barb, <www.jamlady.eboard.com> updated 3-13-04.
Rec.food.cooking's Preserved Fruit Administrator (I've got
the button to prove it!)
"The only difference between a rut and a grave is
the depth of the hole."

In article k.net>,
"Charles Gifford" > wrote:

> > wrote in message
> news
> > A friend and I are looking to find a recipe for the sweet corn cakes
> served as
> > sides at Don Pablos.
>
> Who is Don Pablos?
>
> Charlie
>
>

A chain of restaurants. Their tortilla soup is pretty good, IMO.
--
-Barb, <www.jamlady.eboard.com> updated 3-13-04.
Rec.food.cooking's Preserved Fruit Administrator (I've got
the button to prove it!)
"The only difference between a rut and a grave is
the depth of the hole."

On Tue, 16 Mar 2004 08:55:42 GMT, "Charles Gifford"
> wrote:

>
> > wrote in message
> news
> > A friend and I are looking to find a recipe for the sweet corn cakes
> served as
> > sides at Don Pablos.
>
> Who is Don Pablos?
>
My question too, but... chain made corn cakes are like
tartar sauce is in my city.

Good cooks move around and every restaurant that makes their
own tartar sauce has a killer recipe you can't differentiate
from the place where you first tasted it.

So, I'll submit an oldie:

El Torito's Sweet Corn Cake
10 servings

1/4 c Butter, unsalted
2 tb Shortening
1/2 c Masa harina
3 tb Cold water
1 10 Ounce Pkg frozen corn Kernels
3 tb Cornmeal
1/4 c Sugar
2 tb Whipping cream
1/4 ts Baking powder
1/4 ts Salt

Whip butter and shortening in mixing bowl until fluffy and
creamy. Add masa harina gradually and mix thoroughly. Add
water gradually, mixing thoroughly.

Blend corn kernels until coarsley chopped (does it sound
like you're doing it in a food processor?).

Stir into masa mixture.

Mix cornmeal, sugar, whipping cream, baking powder and salt
in large bowl. Add butter-masa mixture; mix until blended.

Pour masa mixture into 8" greased baking pan. Cover with
foil and bake at 350 degrees until corn cake is firm, 40 to
50 minutes.

Allow to stand at room temperature 15 minutes before cutting
into squares. Or use ice cream scoop to serve or use a
melon ball/ cookie ball scooper... becasue you don't want to
serve gigantic proportions.

!!!! <NOTE> !!! I have never made this recipe, but it has
come up often enough to post in cases like this.

A


Practice safe eating - always use condiments

On Tue, 16 Mar 2004 08:55:42 GMT, "Charles Gifford"
> wrote:

>
> > wrote in message
> news
> > A friend and I are looking to find a recipe for the sweet corn cakes
> served as
> > sides at Don Pablos.
>
> Who is Don Pablos?
>
My question too, but... chain made corn cakes are like
tartar sauce is in my city.

Good cooks move around and every restaurant that makes their
own tartar sauce has a killer recipe you can't differentiate
from the place where you first tasted it.

So, I'll submit an oldie:

El Torito's Sweet Corn Cake
10 servings

1/4 c Butter, unsalted
2 tb Shortening
1/2 c Masa harina
3 tb Cold water
1 10 Ounce Pkg frozen corn Kernels
3 tb Cornmeal
1/4 c Sugar
2 tb Whipping cream
1/4 ts Baking powder
1/4 ts Salt

Whip butter and shortening in mixing bowl until fluffy and
creamy. Add masa harina gradually and mix thoroughly. Add
water gradually, mixing thoroughly.

Blend corn kernels until coarsley chopped (does it sound
like you're doing it in a food processor?).

Stir into masa mixture.

Mix cornmeal, sugar, whipping cream, baking powder and salt
in large bowl. Add butter-masa mixture; mix until blended.

Pour masa mixture into 8" greased baking pan. Cover with
foil and bake at 350 degrees until corn cake is firm, 40 to
50 minutes.

Allow to stand at room temperature 15 minutes before cutting
into squares. Or use ice cream scoop to serve or use a
melon ball/ cookie ball scooper... becasue you don't want to
serve gigantic proportions.

!!!! <NOTE> !!! I have never made this recipe, but it has
come up often enough to post in cases like this.

A


Practice safe eating - always use condiments

"Melba's Jammin'" > wrote in message
...
> In article k.net>,
> "Charles Gifford" > wrote:
>
> > > wrote in message
> > news
> > > A friend and I are looking to find a recipe for the sweet corn cakes
> > served as
> > > sides at Don Pablos.
> >
> > Who is Don Pablos?
> >
> > Charlie
> >
> >
>
> A chain of restaurants. Their tortilla soup is pretty good, IMO.
> --
> -Barb, <www.jamlady.eboard.com> updated 3-13-04.

Yep. I should have figured that out. Seems obvious now.

Charlie

"Melba's Jammin'" > wrote in message
...
> In article k.net>,
> "Charles Gifford" > wrote:
>
> > > wrote in message
> > news
> > > A friend and I are looking to find a recipe for the sweet corn cakes
> > served as
> > > sides at Don Pablos.
> >
> > Who is Don Pablos?
> >
> > Charlie
> >
> >
>
> A chain of restaurants. Their tortilla soup is pretty good, IMO.
> --
> -Barb, <www.jamlady.eboard.com> updated 3-13-04.

Yep. I should have figured that out. Seems obvious now.

Charlie

On Tue, 16 Mar 2004 17:15:19 GMT, MisNomer > wrote:

>Not having been to Don Pablos what do they look like? are they like a flat
>bread, corn fritter, or a muffin, or loaf?

I am afraid I can not say from personal experience as Don Pablos didn't have
these on the menu last time I went.

From the description given to me they are like a muffin or loaf and based on the
consistency, moister than say corn bread/muffin, it was guessed that they had
creamed corn v. whole kernel corn.

>There are 4 "sweet corn cake" recipes at www.recipesource.com They all seem to
>be made with fresh or frozen corn along with cream. 20 "corn cake" recipes.

That's pretty much what I found as well.

>but here is one made with cream corn

Thanks I'll pass that along.

They found a packet of "Chi Chi's Sweet Corn Cake" mix in the local grocery
today, so they are going to try that and see what its like v. the Don Pablo
item.

I am still interested in "clone" or similar original recipes for the item too.

Thanks.






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On Tue, 16 Mar 2004 17:15:19 GMT, MisNomer > wrote:

>Not having been to Don Pablos what do they look like? are they like a flat
>bread, corn fritter, or a muffin, or loaf?

I am afraid I can not say from personal experience as Don Pablos didn't have
these on the menu last time I went.

From the description given to me they are like a muffin or loaf and based on the
consistency, moister than say corn bread/muffin, it was guessed that they had
creamed corn v. whole kernel corn.

>There are 4 "sweet corn cake" recipes at www.recipesource.com They all seem to
>be made with fresh or frozen corn along with cream. 20 "corn cake" recipes.

That's pretty much what I found as well.

>but here is one made with cream corn

Thanks I'll pass that along.

They found a packet of "Chi Chi's Sweet Corn Cake" mix in the local grocery
today, so they are going to try that and see what its like v. the Don Pablo
item.

I am still interested in "clone" or similar original recipes for the item too.

Thanks.






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