Mexican Sweet Corn Cake
Perfectly blending sweetness and savory charm, Mexican Sweet Corn Cake is a delightful twist on traditional cornbread that delivers a soft, pudding-like texture and rich flavor. Made with fresh or canned sweet corn kernels, masa harina, and a touch of heavy cream, this indulgent treat balances buttery sweetness with the signature earthiness of cornmeal. The unique cooking technique of baking in a water bath ensures an irresistibly moist consistency, reminiscent of classic Latin-American desserts. Ideal for brunch, side dishes, or even a dessert topped with whipped cream or honey drizzle, this easy-to-prepare recipe comes together in under an hour and is sure to impress. Whether served warm or at room temperature, this Mexican Sweet Corn Cake is a versatile crowd-pleaser bursting with rustic charm.
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Recipe Information
Ingredients
- 2 cups sweet corn kernels (fresh or canned, drained)
- 0.5 cup unsalted butter, softened
- 0.333 cup granulated sugar
- 0.5 cup cornmeal
- 0.75 cup masa harina (corn flour)
- 1 teaspoon baking powder
- 0.5 cup milk (preferably whole)
- 0.25 cup heavy cream
- 0.25 teaspoon salt
Instructions
Preheat your oven to 375°F (190°C).
In a food processor or blender, pulse the sweet corn kernels until they are partially ground but still slightly chunky.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add the ground corn to the butter and sugar mixture, and stir until well combined.
In a separate bowl, whisk together the cornmeal, masa harina, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, stirring to combine.
Slowly pour in the milk and heavy cream, mixing until the batter is smooth and well incorporated.
Grease an 8-inch square baking dish or a similar oven-safe pan. Pour the batter into the prepared dish and spread it out evenly.
Cover the baking dish tightly with aluminum foil to retain moisture during baking.
Place the covered dish in a larger baking pan, then carefully pour about 1 inch of hot water into the larger pan to create a water bath.
Bake in the preheated oven for 50-60 minutes or until the corn cake is set and has a soft, pudding-like consistency.
Carefully remove the dish from the water bath and let it cool slightly before serving.
Serve warm, garnished with a dollop of whipped cream or a drizzle of honey if desired.
Nutrition Facts
Calories |
398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.3 g | 27% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 352 mg | 15% | |
| Total Carbohydrate | 48.3 g | 18% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 16.5 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 53 mg | 4% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 232 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
