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.

Author: It is a Keeper

Meal Type: Eggs Free

Cuisine: Mexican

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: 6 Servings

Calories: 323 kcal per serving

Ingredients

½ cup - Butter
⅓ cup - Flour
8 ½ ounces - Creamed corn
2 cups - Frozen corn
¼ cup - Cornmeal
¼ cup - Sugar
2 tablespoons - Heavy cream
¼ tsp - Salt
½ tsp - Baking powder

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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