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mexican sweet corn cake

(5 ratings)
chrisb64 avatar
Recipe by
Chris T.
@chrisb64
East Hampton, NY

Love that sweet corn cake that your favorite Mexican restaurant serves? Than why not make it at home...so easy and SO good. I like to serve it with a spicy dinner...although I am told it is served as a dessert as well.

(5 ratings)
yield 6 serving(s)
prep time 15 Min
cook time 55 Min

Ingredients For mexican sweet corn cake

  • 1/2 c
    butter, softened
  • 1/3 c
    masa harina(corn flour)
  • 1/4 c
    water
  • 1 1/2 c
    whole kernel corn( i use fresh or thawed frozen but i am sure canned will be ok too)
  • 1/4 c
    corn meal
  • 1/3 c
    sugar
  • 2 Tbsp
    heavy cream
  • 1/2 tsp
    baking powder
  • 1/4 tsp
    salt

How To Make mexican sweet corn cake

  • 1
    Preheat oven to 350*
  • 2
    In a blender or food processor give corn a whirl to chop it up a bit but still leave it somewhat chunky.
  • 3
    Beat butter in medium bowl until creamy. Add masa harina and water and beat until mixed well.
  • 4
    Stir the blended corn into the butter mixture.
  • 5
    In a seperate bowl combine corn meal,sugar,heavy cream,baking powder and salt.
  • 6
    Add that to the butter/corn mixture and stir until combined well.
  • 7
    Spread into 8x8 square pan and cover with foil. Put the 8x8 pan into a 9x13 pan and add water to about 1/3 of the way up the 8x8 pan. Bake for 50-60 minutes. Cool for about 10 minutes and serve by scooping it out either with a spoon or ice cream scoop.
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