Sweet Mexican Corn Cake Recipe

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Oct 25, 2010

I made this recipe but had to make a few changes. The mixture was very soup-y after it was all mixed together, so I added and extra 1 cup of flour. Which seemed to make it perfect. This corn cake is very light and moist. I love the slight cinnamon taste it has also. I only used 1 cup of frozen corn kernels also. I didnt like the idea of having whole corn kernels in this, if I make this again I would use creamed corn. Thanks for sharing the recipe. I'll post the pics tonight!

—SB

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May 03, 2010

I'm sure this was supposed to be good, but apparently I'm no cook... epic fail. mine turned out more like something out of Goodyear's laboratory with buttered corn on top. I'll try again someday...

—Demoguy 701

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5 Ratings

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Jul 14, 2011

This was absolutely delicious. I followed the recipe exactly without any modifications. This is corn "cake" NOT corn "bread" so it's supposed to be a little soupy. Also, use FRESH corn kernals as the recipe states. Yes, this means I used 4-5 corn long corn ears and shaved the kernals off the cob. If you use canned or frozen corn..may be why turned out soupy or didn't turn out at all. Follow this exactly and it will be perfect. I usually can tell if the recipe will taste good if the batter tastes good and wow, I knew this would be a winner.

—Adriana

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Dec 08, 2011

I made this recipe several times now and it´s a hit with everyone. Chef´s tip: As the recipe states, use FRESH corn kernels (right off the cob). If you use canned corn you´ll end up with a soupy mess due to the excess of water in canned and frozen corn. This is not corn Bread, but rather a corn Cake, so expect it to be sweet, kinda like carrot cake.

—Chef Mario

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Aug 05, 2011

This recipe reminds me of a sweet corn muffin. I made this with fresh corn from my garden hoping for a yummy cake but it came out the opposite. I should have known calling for 1 1/2 cups of butter and 8 eggs were a bit much. My cake turned out egg/custard type on the bottom and a buttery corn type topping, which I know it shouldn't have been. I am a pretty darn good baker and this recipe just didn't meet my expectations.

—rkmystic

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Nutrition

Calories
412 kcal
21%

Carbohydrates
47.8 g
15%

Cholesterol
159 mg
53%

Fat
21.4 g
33%

Fiber
1.5 g
6%

Protein
9.7 g
19%

Sodium
275 mg
11%

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

Nutritional Information

Sweet Mexican Corn Cake

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 412
Calories from Fat: 193

% Daily Value *
Total Fat 21.4g 33 %
Saturated Fat 12.4g 62 %
Cholesterol 159mg 53 %
Sodium 275mg 11 %
Potassium 322mg 9 %
Total Carbohydrates 47.8g 15 %
Dietary Fiber 1.5g 6 %
Protein 9.7g 19 %
Sugars 29.7g
Vitamin A 15 %
Vitamin C 6 %
Calcium 21 %
Iron 15 %
Thiamin 25 %
Niacin 28 %
Vitamin B6 6 %
Magnesium 12 %
Folate 35 %

* 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.