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Copycat Don Pablo's Corn Cake
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- #111341
For anyone missing the flavors of Don Pablo's, this corn cake recipe delivers a comforting taste of tradition with just a few ingredients.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
6 reviews
1 comment
ingredients
1/2 cup softened butter (do not substitute)
1/3 cup corn flour
1/4 cup water
1 can (10 ounce size) creamed corn
1/4 cup corn meal
1/3 cup sugar
2 tablespoons heavy whipping cream (I use regular milk)
1/4 teaspoon salt
1/2 teaspoon baking powder
directions
In a medium bowl beat butter until creamy. Add corn flour and water and beat until well mixed. Stir in corn.
In a separate bowl, mix cornmeal, sugar cream, salt and baking powder. Add to corn mixture and stir to combine. Pour batter into an nongreased 8x8 pan. Cover tightly with aluminum foil. Place pan into a 9 x 13 baking pan that is filled 1/3 with hot water.
Bake at 350 degrees F for 50 - 60 minutes. Allow to cool 10 minutes. Use an ice cream scoop to remove. Serve warm.
cook's notes
The secret to getting it creamy like Don Pablo's is the steaming so it is important to bake it covered and inside a pan of water.
added by
mpooh488957
nutrition data
274 calories, 18 grams fat, 29 grams carbohydrates, 2 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
November 12, 2023
This is very close to the Don Pablo recipe. Iâve been craving it since the one by me closed about 3 years ago. I doubled the recipe and used 1 can of creamed corn and half a can of regular corn. It didnât need extra sugar. I will definitely make this again.
May 6, 2020
I used to work at Don Pabloâs for 3 years in college. I miss the corn cake so finally I tried to make my own. This took me straight back to the Molcajete dish it was served in! I increased the recipe to 1.5x because I had a 15 ounce can of creamed corn. (This took 4 grocery stores to find during covid19). I cooked closer to 80 minutes to account for upsizing. Garnished with some shredded cheese and a sprinkle of sea salt. Olé!
January 22, 2018
I made this last summer. It was great. I did add an extra tbsp of sugar, and was plenty sweet. I might consider increasing the corn meal next time and see how the texture turns out.
I don't have corn flour what can I substitute?
You can use regular wheat flour. Texture might be a little different but it will still work.
December 4, 2014
I agree that it needed more sugar so I added a few more tablespoons. Very good though.
November 11, 2013
The cake was done nicely and cooked through but it was a little bland. I wasn't sure if I should add more sugar or maybe it needed more salt. I did use generic creamed corn so maybe that was the problem. I don't normally buy creamed corn so maybe a brand name one would have more flavor. Also is it supposed to be white or yellow cornmeal? Would that make a difference with the flavor? Clearly I don't cook this type of dish very often so I just don't know. I do want to try it again though so any input would be appreciated.
February 3, 2013
This is exactly like Don Pablo's Sweet bread. So good!