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+ servings
Mexican sweet corn cake on serving plate

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!

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  • 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


  • 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.


  • Use roasted corn for extra flavor and flair!


Serving: 1g, Calories: 201kcal, Carbohydrates: 22g, Protein: 2g, Fat: 13g, Saturated Fat: 7g, Cholesterol: 31mg, Sodium: 104mg, Potassium: 96mg, Fiber: 1g, Sugar: 10g, Vitamin A: 441IU, Vitamin C: 2mg, Calcium: 29mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!