Mexican sweet corn cake combines the comforting flavors of masa harina, sweet corn, and a hint of cream. It’s a satisfying treat that’ll transport your tastebuds straight to the vibrant streets of Mexico!
What I adore about this dish is how it perfectly balances sweetness and richness.
Plus, baking is a breeze, and the water bath technique ensures it comes out moist and tender every single time.
Trust me, your kitchen will be filled with the most tantalizing aroma as it bakes.
Why You’ll Love This Mexican Sweet Corn Cake
Rich Texture: It offers a unique texture that is a delightful blend between cake and cornbread, with hints of custard.
Crowd-Pleaser: Its appealing taste, with sweet corn pieces and a buttery profile, makes it a favorite among guests.
Easy Preparation: Despite its rich taste and texture, the recipe is straightforward. It feels gourmet but is so easy.
Cultural Delight: This cake brings a touch of Mexican tradition to the table, offering an authentic taste.
Ingredients
- Masa Harina: The traditional Mexican corn flour adds an authentic flavor and a slightly gritty yet pleasing consistency.
- Butter: Creamed to perfection, it lends richness and a luxurious mouthfeel to the corn cake.
- Water: It helps to bind the masa harina, creating a cohesive batter.
- Frozen Whole-Kernel Corn: The star of the show, these sweet, tender kernels are pulsed to create a chunky texture.
- Granulated Sugar: A touch of sweetness to balance the savory notes of the corn and enhance the overall taste.
- Cornmeal: It contributes to the cake’s delightful texture and visual appeal.
- Heavy Whipping Cream: It introduces a velvety smoothness and a hint of indulgence to the batter.
- Salt: It heightens and harmonizes all the flavors in the cake.
- Baking Powder: The leavening agent responsible for the cake’s light, tender crumb and subtle rise during baking.
How to Make Mexican Sweet Corn Cake
This authentic cake is so easy to whip up!
1. Prep the oven. Preheat your oven to 350°F.
2. Prepare the butter mixture. In a medium-sized bowl, cream the softened butter until smooth. Incorporate the masa harina and water into the butter, mixing until well combined.
3. Process the corn. Take the thawed corn and pulse it in a food processor, leaving some texture and chunks. Add this corn mixture to the butter and masa harina blend, stirring to combine.
4. Combine the dry ingredients. In a separate bowl, whisk together the granulated sugar, cornmeal, heavy whipping cream, salt, and baking powder until evenly distributed. Fold this mixture into the masa harina and corn batter until just combined.
5. Prepare the baking pan. Transfer the batter to an ungreased 8×8-inch baking pan, using a spatula to evenly spread it out. Cover the top of the pan tightly with aluminum foil.
6. Set up a water bath. Place the 8×8-inch pan inside a larger 9×13-inch baking dish. Fill the larger dish with water until it reaches about a third of the way up the sides of the smaller pan, creating a water bath.
7. Bake the corn cake. Carefully place the nested pans into the preheated oven. Bake for 50 to 60 minutes or until the corn cake is set and cooked through.
8. Cool and serve. Remove the pans from the oven and let the corn cake cool in the pan for 10 minutes before serving. For easy removal, use an ice cream scoop to serve the cake.
Tips for the Best Mexican Sweet Corn Cake
Here are some tips and tricks I’ve picked up along the way to make this cake.
- No masa harina? Substitute an equal amount of all-purpose flour or fine cornmeal.
- Make it nice and creamy. For a smoother texture and additional sweetness, substitute half of the corn kernels with canned creamed corn.
- Try tasty add-ins and variations. Experiment with mix-ins like diced jalapeños, shredded cheese, or chopped scallions for flavor variations. You can also add spices like chili powder or cumin.
- Serve it up right. Serve the corn cake warm, scooped out with an ice cream scoop. It pairs well with Mexican dishes like tacos, fajitas, and chili. Top with caramel sauce, whipped cream, and/or powdered sugar for a sweet treat.
How to Store
Keep your leftovers nice and fresh with these steps.
To Store: Place leftovers in an air-tight container and refrigerate for up to 3 days. Ensure the cake has cooled completely before storing to prevent condensation.
To Freeze: Wrap the cooled cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before reheating and serving.
To Reheat: Microwave individual portions for 30-45 seconds or until warmed through. You can also heat in a 350°F oven for 10-15 minutes, covered with foil to prevent drying out.
Mexican Sweet Corn Cake
4
servings15
minutes1
hour257
kcalThis Mexican sweet corn cake is so tempting and delicious! You can serve it as a dessert or as an accompaniment to savory dishes like chili.
Ingredients
1/3 cup masa harina
1/4 cup water
1/4 cup butter, softened
1 cup frozen whole-kernel corn, thawed
3 tablespoons granulated sugar
1/4 cup cornmeal
2 tablespoons heavy whipping cream
1/4 teaspoon salt
1/2 teaspoon baking powder
Instructions
- Preheat the oven to 350°F.
- In a medium-sized bowl, cream the softened butter until smooth. Incorporate the masa harina and water into the butter, mixing until well combined.
- Pulse the thawed corn in a food processor, leaving some texture and chunks. Add to the butter and masa harina blend, stirring to combine.
- In a separate bowl, whisk the granulated sugar, cornmeal, heavy whipping cream, salt, and baking powder until evenly distributed. Fold into the masa harina and corn batter until just combined.
- Transfer the batter to an ungreased 8×8-inch baking pan, using a spatula to evenly spread it out. Cover the top of the pan tightly with aluminum foil.
- Place the 8×8-inch pan inside a larger 9×13-inch baking dish. Fill the larger dish with water until it reaches about a third of the way up the sides of the smaller pan, creating a water bath.
- Carefully place the nested pans into the preheated oven and bake for 50 to 60 minutes, or until the corn cake is set and cooked through.
- Remove the pans from the oven and let the corn cake cool in the pan for 10 minutes before serving. Using an ice cream scoop, portion the warm Mexican Sweet Corn Cake, and enjoy.
