Name: Mexican Corn Cake
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6 Servings
Cuisine: Mexican
Ingredients: 0.5 cup Butter; 0.333 cup Flour; 8.5 ounces Creamed corn; 2 cups Frozen corn; 0.25 cup Cornmeal; 0.25 cup Sugar; 2 tablespoons Heavy cream; 0.25 tsp Salt; 0.5 tsp Baking powder

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Mexican Corn Cake

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Ingredients

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Instructions

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Instructions

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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Tips & Tricks (5)

Room Temperature Ingredients 🌡️
Bring butter, heavy cream, and eggs to room temperature before mixing to ensure even incorporation and a smoother, more tender crumb structure.
Fold, Don't Mix the Corn 🌽
Gently fold the frozen corn and creamed corn into the batter at the end using a spatula rather than stirring to preserve whole corn kernels and maintain the delicate cake texture.
Toast the Cornmeal First 🔥
Lightly toast the cornmeal in a dry skillet for 2-3 minutes before adding to enhance its nutty flavor and create a more complex, authentic Mexican taste.
Cream Butter and Sugar Thoroughly 🧈
Beat the butter and sugar for 3-4 minutes until pale and fluffy to incorporate air, which creates the signature light, custard-like crumb between the cake and cornbread textures.
Don't Overbake - Test Early ⏱️
Start checking doneness 5 minutes before the recipe time; a toothpick with slight moistness (not wet batter) ensures the cake stays tender and maintains its creamy interior.