Recipe by Lee Ann Clarke
"A Mexican sweet corn cake with a spoon bread consistency."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
frozen whole-kernel corn, thawed
heavy whipping cream
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.
Not to my liking. Too sweet and too much fat.
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.
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!
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 used a little bit of flour. Will definitely make this again.
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!!!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet Corn Cake
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 163
Chili, brats, and more to feed your hungry football fans.
Cheer on your team with a little something sweet.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make Mexican sweet corn pudding-cake.
See how to make moist, slightly sweet corn bread.
See how to make simple corn bread with a touch of sweetness.