Sweet Corn Cake Recipe - Allrecipes.com
Sweet Corn Cake Recipe
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Sweet Corn Cake
See how to make Mexican sweet corn pudding-cake. See more
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Sweet Corn Cake

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 - 8x8 inch pan Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 15 mins


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

Reviews More Reviews

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.

Most Helpful Critical Review
Mar 23, 2012

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

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.

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!

Aug 30, 2003

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

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.

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!!!

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.


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  • 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.

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