Name: Mexican Corn Cake
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6 Servings
Cuisine: Mexican

From the Cook

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Warning0 allergens identified

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Preheat the oven to 375 degrees.

In a mixer fitted with the whisk attachment, whip the butter until creamy.

Add the flour and creamed corn and mix until completely combined.

Place the thawed corn in a food processor and pulse a few times. You want some of the corn to be roughly chopped while leaving some kernels whole.

Add the chopped corn and cornmeal to the mixer and combine.

In a separate bowl whisk together the sugar, cream, salt and baking powder. Pour this mixture into the corn mixture and mix thoroughly.

Spread the mixture evenly in an 8"x8" baking dish; Cover tightly with aluminum foil and place into a 9"x13" baking dish.

Pour 3 cups of water into the larger baking dish (or until about 1/2 way up the small dish), to create a water bath.

Bake for 60 minutes or until the corn cake is cooked through and a toothpick inserted into the center comes out clean.

Take the smaller baking dish out of the water bath and let the cake cool for 10 minutes.

To serve, use an ice cream scoop to scoop the cake from the pan.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Room Temperature Ingredients 🌡️
Bring butter, heavy cream, and eggs to room temperature before mixing to ensure a smooth, lump-free batter that bakes evenly throughout the cake.
Balance Wet and Dry Corn 🌽
Use both frozen corn and creamed corn together—the frozen kernels add texture while creamed corn provides moisture and richness that creates the custard-like texture.
Toast the Cornmeal 🔥
Lightly toast cornmeal in a dry skillet for 2-3 minutes before adding to the batter to deepen its nutty flavor and prevent a gritty texture in the finished cake.
Don't Overmix the Batter ✋
Fold ingredients together gently until just combined to maintain a tender crumb structure; overmixing develops gluten and results in a dense, tough cake instead of the desired cake-cornbread hybrid.
Test with a Toothpick 🎯
Insert a toothpick into the center—it should come out with a few moist crumbs, not completely clean, since this cake should have a custard-like center that's slightly underbaked compared to traditional cakes.