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Mexican Sweet Corn Cake Recipe

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Mexican Sweet Corn Cake is a soft, buttery side dish with plenty of sweet corn flavor and a tender texture between cornbread and corn pudding. Its gentle sweetness pairs especially well with spicy and savory Mexican-inspired meals.

Ingredients

  • 2 cups sweet corn kernels, fresh, frozen, or canned and drained
  • 1/2 cup unsalted butter, softened
  • 1/3 cup granulated sugar
  • 1/2 cup masa harina
  • 1/4 cup yellow cornmeal
  • 1/3 cup whole milk
  • 1/4 cup heavy cream
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Instructions

  1. Preheat the oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
  2. Place the corn kernels in a food processor and pulse several times until partially blended, leaving some small pieces for texture.
  3. Beat the softened butter and granulated sugar together in a large mixing bowl until creamy.
  4. Add the masa harina and mix until thoroughly combined with the butter mixture.
  5. Stir in the processed corn, yellow cornmeal, baking powder, and salt.
  6. Gradually stir in the whole milk and heavy cream until evenly combined. The mixture should be thick and moist rather than pourable.
  7. Spread the corn mixture evenly in the prepared baking dish and smooth the top.
  8. Cover the baking dish tightly with aluminum foil and place it inside a larger roasting pan. Carefully add hot water to the roasting pan until it reaches about halfway up the sides of the baking dish.
  9. Bake for 50–60 minutes, until the center is set but the corn cake remains soft and tender.
  10. Carefully remove the baking dish from the water bath and let the corn cake rest for about 10 minutes.
  11. Fluff gently or scoop the warm corn cake with a spoon and serve as a side dish.

Notes

  • Drain canned corn thoroughly before using to prevent excess moisture.
  • Leave some corn kernels partially whole for additional texture and bursts of sweetness.
  • For a sweet-and-spicy variation, add finely diced jalapeño.
  • For a savory variation, add shredded Monterey Jack, cheddar, or pepper Jack cheese.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat covered in a 325°F (165°C) oven or microwave individual portions until warm.
  • Freeze cooled portions for up to 2 months and thaw overnight in the refrigerator before reheating.

Nutrition

Find it online: https://thefamilycooking.com/mexican-sweet-corn-cake-recipe/