sweet corn cake mexican recipe

4.7 from 1930 votes

This sweet corn cake is a classic Mexican dish made with fresh corn, butter, and a touch of sugar. It is soft, moist, and slightly sweet, perfect as a side or a dessert.

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Prep Time10 mins

Cook Time40 mins

Resting Time0 mins

Total Time50 mins

Servings: 8Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Cake

4 cups fresh corn kernels (about 6 ears of corn)

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup milk

1/2 cup cornmeal

1/4 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

2 large eggs

1 teaspoon vanilla extract

👨‍🍳Directions

1Preheat your oven to 350°F. Grease a 9×9 inch baking dish with butter or nonstick spray.

2In a blender or food processor, puree the corn kernels until smooth. Set aside.

3In a large bowl, cream together the softened butter and sugar until light and fluffy.

4Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

5Mix in the corn puree and milk until combined.

6In a separate bowl, whisk together the cornmeal, flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Do not overmix.

7Pour the batter into the prepared baking dish and spread evenly.

8Bake for 35 to 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

9Let the cake cool in the pan for 10 minutes before slicing and serving. Enjoy warm or at room temperature.

🔧Equipment

Blender or food processor

Large mixing bowl

9×9 inch baking dish

Whisk

Spatula

Oven

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 70mg🧂Sodium: 250mg🌾Total Carbs: 40g🥦Dietary Fiber: 3g🍬Sugars: 18g🥩Protein: 5g

📝Notes

Tips: You can use frozen corn if fresh is not available. Just thaw and drain it well before pureeing. For a richer flavor, substitute half the milk with heavy cream.

Watch Video Of How Sweet Corn Cake Mexican Recipe Works

This sweet corn cake is always a good idea for any occasion. It works well for family gatherings because it is easy to make and pleases everyone. I hope you try it and enjoy it as much as my family does.

❓ Frequently Asked Questions About Sweet Corn Cake Mexican

1. Can I use canned corn for this sweet corn cake recipe?

Yes, you can use canned corn. Just make sure to drain it well before pureeing. Frozen corn also works. Thaw it and pat it dry to remove excess moisture.

2. Why is my sweet corn cake too dense?

Overmixing the batter can make the cake dense. Mix the dry ingredients into the wet ingredients until just combined. Also, make sure your baking powder is fresh.

3. Can I make this sweet corn cake ahead of time?

Yes, you can bake the cake a day in advance. Let it cool completely, cover it tightly, and store it in the refrigerator. Reheat slices in the microwave or oven before serving.

4. Is sweet corn cake gluten free?

This recipe uses all-purpose flour, so it is not gluten free. To make it gluten free, replace the flour with a gluten free all-purpose blend or use additional cornmeal.

5. What can I serve with sweet corn cake?

This cake is great with savory dishes like chili, grilled meats, or tacos. It also works as a dessert with a drizzle of honey or a scoop of ice cream.

sweet corn cake mexican recipe

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