Sweet Corn Cake

Sweet Corn Cake

511

"A Mexican sweet corn cake with a spoon bread consistency."
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Ingredients

1 h 15 m servings 273 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 273 kcal
  • 14%
  • Fat:
  • 18.1 g
  • 28%
  • Carbs:
  • 27.9g
  • 9%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 257 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.
  2. Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
  3. In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third of the way with water.
  4. Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

511
  1. 667 Ratings

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Most helpful positive review

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 ev...

Most helpful critical review

Not to my liking. Too sweet and too much fat.

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 ev...

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 Splend...

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 t...

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

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 use...

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, ...

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.

My whole family loved this dish. I used milk instead of heavy cream. We will have this again soon.

This tastes exactly like the sweet corn tomalito they serve as a side at Chevy's! I used canned corn instead of frozen... this is SO good!