Sweet Corn Cake

497 Reviews 25 Pics
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
Lee Ann Clarke
Recipe by  Lee Ann Clarke

“A Mexican sweet corn cake with a spoon bread consistency.”

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Adjust Servings

Original recipe yields 1 - 8x8 inch pan



  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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Reviews (497)

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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 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.



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!

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Amount Per Serving (6 total)

  • Calories
  • 273 cal
  • 14%
  • Fat
  • 18.1 g
  • 28%
  • Carbs
  • 27.9 g
  • 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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Sweet Cornbread Cake


next recipe:

Sweet Mexican Corn Cake