Sweet Corn Cake


This Mexican-inspired sweet corn cake makes a savory side dish with a spoonbread consistency.

Prep Time:
15 mins
Cook Time:
50 mins
Additional Time:
10 mins
Total Time:
1 hrs 15 mins
1 8x8-inch pan


  • ½ cup butter, softened

  • cup masa harina

  • ¼ cup water

  • 1 ½ cups frozen whole-kernel corn, thawed

  • cup white sugar

  • ¼ cup cornmeal

  • 2 tablespoons heavy whipping cream

  • ¼ teaspoon salt

  • ½ teaspoon baking powder


  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Beat butter in a medium bowl until creamy. Add masa harina and water and beat until well mixed.

  3. Process thawed corn in a food processor, but leave it chunky. Stir into butter mixture.

  4. Mix sugar, cornmeal, cream, salt, and baking powder in a separate bowl. Add to masa harina mixture and stir to combine.

  5. Pour batter into an ungreased 8x8-inch baking pan. Smooth batter and cover with aluminum foil. Place the pan into a 9x13-inch baking dish that is filled a third of the way up the side of the baking pan with water.

  6. Bake in the preheated oven for 50 to 60 minutes.

  7. Allow it to cool for 10 minutes. Use an ice cream scoop for easy removal from the pan.

Nutrition Facts (per serving)

273 Calories
18g Fat
28g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 273
% Daily Value *
Total Fat 18g 23%
Saturated Fat 11g 55%
Cholesterol 48mg 16%
Sodium 257mg 11%
Total Carbohydrate 28g 10%
Dietary Fiber 2g 8%
Total Sugars 13g
Protein 3g
Vitamin C 3mg 14%
Calcium 41mg 3%
Iron 1mg 5%
Potassium 153mg 3%

* 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.

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