Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mexican Sweet Corn Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 3 reviews

  • Author: Molly
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings

Description

This Mexican Sweet Corn Cake is a moist, slightly sweet, and traditional treat made with masa harina, fresh or canned corn, and a touch of sugar. Baked in a water bath to ensure a tender, custard-like texture, it combines rustic flavors with a comforting, cake-like consistency that is perfect for a snack or dessert.

Ingredients

Wet Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/4 cup water
  • 2 tablespoons milk

Dry Ingredients

  • 1/3 cup masa harina
  • 1/4 cup cornmeal
  • 1/3 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Other Ingredients

  • 1 1/2 cups corn (fresh, canned, or frozen)

Instructions

  1. Prepare Butter Mixture: In a large bowl, beat the softened butter until creamy. Add the masa harina and water, then continue beating until fully incorporated. Set this mixture aside.
  2. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking.
  3. Process Corn: Using a food processor, pulse the corn briefly, ensuring to leave it chunky rather than pureed. Stir the processed corn into the butter mixture evenly.
  4. Mix Dry Ingredients: In a separate medium bowl, whisk together the cornmeal, sugar, baking powder, and salt until well combined. Add the milk to this mix and stir thoroughly to incorporate.
  5. Combine Mixtures: Gently stir the cornmeal mixture into the butter-corn mixture just until combined, being careful not to overmix.
  6. Prepare Baking Dish: Pour the combined batter into an ungreased 8×8-inch baking pan. Place this pan into a larger 13×9-inch baking dish filled with water about one-third of the way up the sides of the smaller pan. Cover the top of the corn cake pan with aluminum foil to prevent browning.
  7. Bake the Cake: Place the water-bath setup on the middle rack of the preheated oven. Bake for 50 to 60 minutes until the cake is set and a toothpick inserted in the center comes out clean.
  8. Cool and Serve: Remove the cake from the oven and allow it to cool for 10 minutes. Use an ice cream or cookie scoop to serve portions for an attractive presentation.

Notes

  • You can use fresh, canned, or frozen corn – just make sure it is well-drained if canned or thawed if frozen.
  • Masa harina is a special corn flour used in Mexican cuisine and is essential for authentic texture. Regular cornmeal is not a substitute.
  • The water bath (bain-marie) helps the cake cook evenly and maintain moisture for a soft texture.
  • Prep Time: 15 minutes
  • Cook Time: 50-60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mexican

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