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Sweet Corn Cake

Sweet Corn Cake

Name: Sweet Corn Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 1 - 8x8 inch pan
Ingredients: ½ cup butter, softened; ⅓ cup masa harina; ¼ cup water; 1 ½ cups frozen whole-kernel corn, thawed; ¼ cup cornmeal; ⅓ cup white sugar; 2 tablespoons heavy whipping cream; ¼ teaspoon salt; ½ teaspoon baking powder

Rating: 4.74 stars

740 Ratings
560 Reviews
33 Photos

A Mexican sweet corn cake with a spoon bread consistency.

By Lee Ann Clarke

Recipe Summary

prep:

15 mins

cook:

1 hr

total:

1 hr 15 mins

Servings:

Yield:

1 - 8x8 inch pan

Nutrition Info

Ingredients

Original recipe yields 6 servings

The ingredient list now reflects the servings specified

½ cup butter, softened
⅓ cup masa harina
¼ cup water
1 ½ cups frozen whole-kernel corn, thawed
¼ cup cornmeal
⅓ cup white sugar
2 tablespoons heavy whipping cream
¼ teaspoon salt
½ teaspoon baking powder

Directions

Step 1

In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.

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Step 2

Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
Step 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.
Step 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving:

272.7 calories; 2.6 g protein; 27.9 g carbohydrates; 47.5 mg cholesterol; 256.9 mg sodium. Full Nutrition

Reviews (560)

Most helpful positive review

LAURAMY

12/18/2004

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. Read More

Helpful

(504)

Most helpful critical review

WrenskiBaby

03/23/2012

Not to my liking. Too sweet and too much fat. Read More

Helpful

(11)

740 Ratings

5 star values: 598
4 star values: 104
3 star values: 27
2 star values: 8
1 star values: 3

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

LAURAMY

12/18/2004

Helpful

(504)

KATHYLC

02/13/2007

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. Read More

Helpful

(366)

POOKIES

08/30/2003

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! Read More

Helpful

(139)

A Baker's Dozen

08/30/2003

Loved it! I used cream corn and Canned corn and left out the cream. Delicious!! Read More

Helpful

(83)

WISESHAY

04/14/2003

This is wonderful! It reminds me of what you get at Don Pablo's. I couldn't find any of the masa harina except in a 10 lb bag and that was too much. I did what a previous reviewer did and used a little bit of flour. Will definitely make this again. Read More

Helpful

(55)

COCOADOT

04/14/2003

YUMMY! My family told me this was better than you get at Chevy's or EL Toritos. Everyone wanted the recipe. I think I may try the advice of another reviewer and lighten up on the fat though a bit too decadent for every day but what a treat it was on our Thanksgiving table. I hope it can be easily doubled so we'll have more next time! Thank you for sharing!!! Read More

Helpful

(50)

JENNIFER_113

04/14/2003

My whole family loved this dish. I used milk instead of heavy cream. We will have this again soon. Read More

Helpful

(39)

Chef C

04/14/2003

Got alot of raves--"just like our favorite mexican chain"--Flavor was great but it had a little too much corn for my taste--will reduce next time. Read More

Helpful

(39)

MOLLE888

02/03/2006

This tastes exactly like the sweet corn tomalito they serve as a side at Chevy's! I used canned corn instead of frozen... this is SO good! Read More

Helpful

(36)

WrenskiBaby

03/23/2012

Not to my liking. Too sweet and too much fat. Read More

Helpful

(11)

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Nutritional Information

Sweet Corn Cake

Servings Per Recipe: 6
Calories: 272.7

% Daily Value *

protein: 5 %

carbohydrates: 9 %

exchange other carbs:

dietary fiber: 8 %

sugars:

fat: 28 %

saturated fat: 55 %

cholesterol: 16 %

vitamin a iu: 13 %

niacin equivalents: 14 %

vitamin b6: 4 %

vitamin c: 5 %

folate: 9 %

calcium: 4 %

iron: 5 %

magnesium: 11 %

potassium: 4 %

sodium: 10 %

thiamin: 19 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.