Sweet Corn Cake

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Most Helpful Positive Review

Dec 18, 2004

I've made this corn cake many times and I absolutely love it. It is especially delicious on top of chilli. I always double the recipe becuase it goes FAST. I've made some changes that make it even yummier and easier to prepare. I can't find masa harina so I always use all-purpose flour. Instead of water I use one 8.5 ounce can creamed corn. I don't bother processing the thawed corn -- it's perfect just thrown in. Also, I mix everything in one bowl -- much less mess and it turns out just as delicious.

—LAURAMY

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Most Helpful Critical Review

Feb 28, 2011

I wasn't totally impressed. They were ok but there was a major lack of flavor. Most likely won't make again.

—AFWifeMomNurseAmy

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620 Ratings

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Feb 13, 2007

This turned out great with a few modifications...mostly to make it healthier. I used 1/4 c of butter (recipe calls for 1/2 c) and that was plenty. Instead of 1/3 c of sugar I used 1/4 c Splenda, perfectly sweet enough. I used 1/3 c all-purpose flour plus 1 T cornmeal in substitution of 1/3 c masa harina. I used canned corn, which I did pulse in the blender with a little cream, though I don't think that is necessary if you don't want to do so. I would have used creamed corn but I didn't have any. I baked it in an 11X7 b/c I thought that fit into the 13X9 water bath easier. Turned out just the restaurant...probably healthier though. Will make again, probably double the recipe though so the pieces are thicker.

—KATHYLC

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Aug 30, 2003

I used less butter and just ground up some corn meal for the masa harina, and it turned out great. It was meant to be for dessert, but my gang didn't want to wait! We'll definitely be makign this again. Note: Make sure to read all the directions before you start - I made the mistake of putting the mixture into a pan that would not fit into any of my other baking dishes, so I had to move it to a smaller one!

—POOKIES

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Aug 30, 2003

Loved it! I used cream corn and Canned corn and left out the cream. Delicious!!

—Cooking4TenOf Us

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Apr 14, 2003

YUMMY! My family told me this was better than you get at Chevy's or EL Toritos. Everyone wanted the recipe. I think I may try the advice of another reviewer and lighten up on the fat though, a bit too decadent for every day, but what a treat it was on our Thanksgiving table. I hope it can be easily doubled, so we'll have more next time! Thank you for sharing!!!

—COCOADOT

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Apr 14, 2003

This is wonderful! It reminds me of what you get at Don Pablo's. I couldn't find any of the masa harina except in a 10 lb bag and that was too much. I did what a previous reviewer did and used a little bit of flour. Will definitely make this again.

—WISESHAY

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Apr 14, 2003

Got alot of raves--"just like our favorite mexican chain"--Flavor was great, but it had a little too much corn for my taste--will reduce next time.

—Chef C

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Nutrition

Calories
273 kcal
14%

Carbohydrates
27.9 g
9%

Cholesterol
47 mg
16%

Fat
18.1 g
28%

Fiber
2.1 g
8%

Protein
2.6 g
5%

Sodium
257 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Sweet Corn Cake

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 273
Calories from Fat: 163

% Daily Value *
Total Fat 18.1g 28 %
Saturated Fat 11g 55 %
Cholesterol 47mg 16 %
Sodium 257mg 10 %
Potassium 153mg 4 %
Total Carbohydrates 27.9g 9 %
Dietary Fiber 2.1g 8 %
Protein 2.6g 5 %
Sugars 12.5g
Vitamin A 13 %
Vitamin C 5 %
Calcium 5 %
Iron 9 %
Thiamin 19 %
Niacin 14 %
Vitamin B6 4 %
Magnesium 11 %
Folate 20 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.