Sweet Corn Cakes Recipe - Allrecipes.com
Sweet Corn Cakes Recipe
  • READY IN hrs

Sweet Corn Cakes

Recipe by  

"This tender and delicious cornbread cake can be served for breakfast, lunch or dinner. To serve, scoop out each portion with an ice cream scoop or rounded spoon."

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Ingredients Edit and Save

Original recipe makes 1 - 8x8 inch pan Change Servings
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Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium bowl, beat butter with an electric mixer until creamy. Beat in the masa harina and water until well combined.
  3. Put the corn in a blender or food processor and coarsely chop on low speed. Stir the corn and the cornmeal into the butter mixture. In another bowl, mix together the sugar, cream, salt and baking powder. Combine the two mixtures until well blended. Pour the batter into an ungreased 8x8 pan.
  4. Cover the pan with foil and place into a 9x13 inch pan filled 3/4 inch high with hot water. Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the cake comes out clean. Remove small pan from water and let sit for 10 minutes before serving.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 1 hr
  • READY IN 1 hr 15 mins
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Reviews More Reviews

Most Helpful Positive Review
May 28, 2004

Mas Harina I found out is: Corn Flour. This is finer than corn meal.

 
Most Helpful Critical Review
May 24, 2010

I followed the recipe exactly and didn't particularly care for these. (I like the sweet corn tomalito recipe on this website better.) The cakes seemed to have a "squashy" taste.

 
Feb 07, 2008

I am gluten-intolerant (cannot have wheat, barley, or rye products) and finding a cornbread recipe made with ONLY corn flour (and not wheat flour) was extremely difficult! Thank you for posting this delicious recipe.

 
Mar 03, 2007

This is so delicious! It is exactly like the sweet corn cake the mexican chain restarants, like El Torito, serve. Usually I buy the mix at the store and make that, but this is so much better. I served it with enchiladas and rice and beans, and it was a big hit. For the masa harina, I read the other reviewer state that what this is, is corn flour. So instead of going out and buying this ingredient, I took cornmeal and ground it up to a flour like texture in the food processor. And it worked perfect. I highly reccomend this recipe. I think the reviewer that stated it was too buttery, and too gooey, expected it to be corn pudding, or something else. This is not that. If it is what you are expecting, the sweet corn cake like served in popular mexican restarants, you won't be disapointed. I will make this every time I make mexican food! Thanks!

 
Dec 21, 2003

This is just like the corn cakes they make at a restaurant I love. I was hoping to find something like it online and presto! Thanks!

 
Feb 16, 2010

This is absolutely delicious!!! The importance of the masa harina is that it contains lime which aids in digestion and absorption of the nutrients found in corn. The Native Americans originally would use ashes from their hardwood fires to the corn flour/meal originally. Lack of knowledge of this to the Europeans that brought maize back with them caused many to die or suffer Mal-absorption issues. I hope this clears up any confusion of the difference between the Mas Harina and Corn flour.

 
Dec 04, 2009

Oh just inject the fat right into my thighs! Why oh why did I decide to make this? Now I know just how easy it is to make this tasty stuff. This was just TOO GOOD! I used one can of creamed corn in place of the frozen corn & whipping cream. One can worked out exactly to 1.5 cups. And since it was "creamed", I skipped the food processor step. I also used splenda instead of sugar. Total comfort food...corny carby goodness. BTW: This is EXACTLY the same as "Sweet Corn Cake" by Lee Ann Clarke and "Chi Chi's Corn Cake" by Saundra...trying to save you the step of comparing recipes like I do.

 
Dec 27, 2007

This recipe is delish. I substitued a box of Jiffy corn muffin mix for the cornmeal and masa flour but the muffin mix amounted to 1 1/2 cups so I used a can of creamed corn instead of frozen. Also replaced the cream with eggnog. Baked it like the recipe said for about an hour and it turned out beautifully.

 

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Nutrition

  • Calories
  • 207 kcal
  • 10%
  • Carbohydrates
  • 21.9 g
  • 7%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 13.4 g
  • 21%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 180 mg
  • 7%

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

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