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Mexican Corn Cake
Mexican Corn Cake is a sweet side dish inspired by a Mexican restaurant. After you have the first bite of this copycat recipe, you’ll be in love. This recipe is a cross between cake and cornbread while hinting at custard that’s flecked with sweet corn pieces.
Ingredients
Instructions
- Step 1
Preheat the oven to 375 degrees.
- Step 2
In a mixer fitted with the whisk attachment, whip the butter until creamy.
- Step 3
Add the flour and creamed corn and mix until completely combined.
- Step 4
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.
- Step 5
Add the chopped corn and cornmeal to the mixer and combine.
- Step 6
In a separate bowl whisk together the sugar, cream, salt and baking powder. Pour this mixture into the corn mixture and mix thoroughly.
- Step 7
Spread the mixture evenly in an 8"x8" baking dish; Cover tightly with aluminum foil and place into a 9"x13" baking dish.
- Step 8
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.
- Step 9
Bake for 60 minutes or until the corn cake is cooked through and a toothpick inserted into the center comes out clean.
- Step 10
Take the smaller baking dish out of the water bath and let the cake cool for 10 minutes.
- Step 11
To serve, use an ice cream scoop to scoop the cake from the pan.
Tips & Tricks
Per serving
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