Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
4.55
from
42
votes
Mexican Sweet Corn Cake
Mexican Sweet Corn Cake is moist, sweet corn cake that makes the perfect side dish. It's easy to make and is naturally gluten free!
Prep Time
10
minutes
mins
Cook Time
50
minutes
mins
Total Time
1
hour
hr
Course:
Side Dishes
Cuisine:
Mexican
Servings:
8
servings
Calories:
201
kcal
Author:
Marcie
Ingredients
1/2
cup
unsalted butter
softened
1/3
cup
masa
masa is corn flour, which cannot be substituted with corn meal
1/4
cup
water
1 1/2
cups
fresh or frozen corn
thawed, if frozen
1/4
cup
cornmeal
1/3
cup
sugar
2
tablespoons
milk
1/2
teaspoon
baking powder
1/4
teaspoon
salt
Instructions
Preheat the oven to 350 degrees.
In a large bowl, beat the butter until creamy. Add the masa and water, and beat until incorporated. Set aside.
Pulse the corn in the food processor. Leave the corn chunky! Stir the corn into the butter mixture.
In a medium bowl, whisk together the cornmeal, sugar, baking powder, and salt. Add the milk, and stir to combine.
Stir the corn meal mixture into the butter-corn mixture just until incorporated. Pour into an ungreased 8x8" baking pan.
Place the baking pan into a 13x9" baking dish with water filled up 1/3 of the way full. Cover the corn cake with foil.
Place on the middle rack of the oven and bake for 50-60 minutes. Cool 10 minutes, then use an ice cream or cookie scoop for serving.
Notes
Use roasted corn for extra flavor and flair!
Nutrition
Serving:
1
g
|
Calories:
201
kcal
|
Carbohydrates:
22
g
|
Protein:
2
g
|
Fat:
13
g
|
Saturated Fat:
7
g
|
Cholesterol:
31
mg
|
Sodium:
104
mg
|
Potassium:
96
mg
|
Fiber:
1
g
|
Sugar:
10
g
|
Vitamin A:
441
IU
|
Vitamin C:
2
mg
|
Calcium:
29
mg
|
Iron:
1
mg