Mexican Sweet Corn Cake

A soft, tender sweet and savory corn cake that works great as a side dish to your favorite Mexican meal or scoop some and add it to your chili. Your life will be forever changed.

Course Side Dishes

Cuisine Mexican

Keyword corn, corn cake, masa harina, sweet corn

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 385

Author Laurie McNamara

Ingredients

2/3 cup masa harina (corn flour)
2/3 cup sugar
1/2 cup yellow cornmeal
1½ teaspoon baking powder
1/2 teaspoon kosher salt
1 cup sweet corn roughly chopped
1 cup unsalted butter melted
1/2 cup water plus more for water bath
1/4 cup heavy cream half & half or whole milk

US Customary - Metric

Instructions

Preheat your oven to 350°.
In a mixing bowl, measure and add masa harina, yellow cornmeal, sugar, baking powder and fine salt. Whisk to combine.
Next add in the sweet corn that has been roughly chopped.
You can do this either by placing the thawed corn on a cutting board and use a knife to chop, or pulse a few times in a personal blender or mini food processor.
Lastly add in melted unsalted butter, water and heavy cream. Mix until combined.
Pour the batter into an (un-greased) 2-quart oven safe baking dish. Tap it a few times so the top evens out.
Cover tightly with foil and bake on the middle rack of your preheated oven for 1 hour, rotating halfway through baking.
OR
Cover tightly with foil and place the dish into a 9x13 baking dish and then fill up the larger pan 1/3 of the way with water and bake for 1 hour. This keeps the corn cake from browning and will give you a less crumbly texture. It all depends on what you prefer.
Once baked, let cool for 10 minutes before serving.
Use a spoon or ice cream scoop to dish and serve the sweet corn cake.

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