Sweet Mexican Corn Cake

Sweet Mexican Corn Cake

6 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    2 h
gema
Recipe by  gema

“If you like sweet tamales, you will love this cake. A real Mexican treat without the extra work.”

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Ingredients

Adjust Servings

Original recipe yields 1 10x15 inch cake

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 10x15-inch baking pan. Sift the flour, baking powder, cinnamon, and salt together into a bowl. Set aside.
  2. Beat the butter and sugar together with an electric mixer in a large bowl until light and fluffy. Blend the eggs into the mixture one at a time. Stir the condensed milk and evaporated milk into the mixture. Add the flour mixture and mix until just incorporated. Fold the corn kernels into the batter, mixing just enough to evenly combine. Pour the batter into prepared pan.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

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Reviews (6)

Rate This Recipe
SB
25

SB

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!

Demoguy 701
14

Demoguy 701

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...

Adriana
8

Adriana

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.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 412 cal
  • 21%
  • Fat
  • 21.4 g
  • 33%
  • Carbs
  • 47.8 g
  • 15%
  • Protein
  • 9.7 g
  • 19%
  • Cholesterol
  • 159 mg
  • 53%
  • Sodium
  • 275 mg
  • 11%

Based on a 2,000 calorie diet

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