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.

Nutriscore Rating: 54/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a food processor or blender, pulse the sweet corn kernels until they are partially ground but still slightly chunky.

Step 3

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.

Step 4

Add the ground corn to the butter and sugar mixture, and stir until well combined.

Step 5

In a separate bowl, whisk together the cornmeal, masa harina, baking powder, and salt.

Step 6

Gradually add the dry ingredients to the wet mixture, stirring to combine.

Step 7

Slowly pour in the milk and heavy cream, mixing until the batter is smooth and well incorporated.

Step 8

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.

Step 9

Cover the baking dish tightly with aluminum foil to retain moisture during baking.

Step 10

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.

Step 11

Bake in the preheated oven for 50-60 minutes or until the corn cake is set and has a soft, pudding-like consistency.

Step 12

Carefully remove the dish from the water bath and let it cool slightly before serving.

Step 13

Serve warm, garnished with a dollop of whipped cream or a drizzle of honey if desired.

Nutrition Facts

Serving size	963 grams (963.0g)

Amount per serving	% Daily Value*
Calories	2425

Total Fat 132.80g	170%
Saturated Fat 77.00g	385%
Polyunsaturated Fat NaNg
Cholesterol 330mg	110%
Sodium 2152mg	94%
Total Carbohydrate 299.50g	109%
Dietary Fiber 24.70g	88%
Total Sugars 98.90g
Protein 33.00g	66%

Vitamin D 62IU	310%
Calcium 308mg	24%
Iron 7mg	41%
Potassium 1692mg	36%

*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.

Source of Calories

Fat: 47.3%

Protein: 5.2%

Carbs: 47.4%