Sweet Corn Cake

Sweet Corn Cake

511

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

Ingredients

1 h 15 m {{adjustedServings}} servings 273 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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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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.
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Reviews

511
  1. 665 Ratings

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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...