Name: Mexican Sweet Corn Cake
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 8 servings
Cuisine: Mexican
Ingredients: 0.5 cup unsalted butter; 0.333 cup masa harina; 0.25 cup water; 1.5 cups corn fresh; 0.25 cup cornmeal; 0.333 cup sugar; 2 tablespoons milk; 0.5 tsp baking powder; 0.25 tsp salt

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Mexican Sweet Corn Cake

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Preheat the oven to 350 degrees. In a large bowl, beat the butter until creamy. Add the masa harina and water, and beat until incorporated. Set aside.

Pulse the corn in the food processor. Leave the corn chunky! Stir the corn into the butter mixture.

In a medium bowl, whisk together the cornmeal, sugar, baking powder, and salt. Add the milk, and stir to combine.

Stir the corn meal mixture into the butter-corn mixture just until incorporated. Pour into an ungreased 8×8" baking pan. Place the baking pan into a 13×9" baking dish with water filled up 1/3 of the way full. Cover the corn cake with foil.

Place on the middle rack of the oven and bake for 50-60 minutes. Cool 10 minutes, then use an ice cream or cookie scoop for serving.

Nutrition

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Tips & Tricks (5)

Toast Your Masa Harina 🌽
Lightly toast the masa harina in a dry skillet for 2-3 minutes before mixing to enhance its nutty corn flavor and prevent a raw, floury taste in the final cake.
Fold Fresh Corn Last 🚀
Add fresh corn kernels at the very end of mixing by gently folding them in by hand to maintain their texture and prevent them from breaking down during stirring.
Use Room Temperature Butter 🧈
Ensure your unsalted butter is at room temperature before creaming with sugar so it incorporates air properly, resulting in a lighter, more tender crumb structure.
Don't Overmix the Batter 🎂
Mix just until ingredients are combined after adding dry ingredients to avoid developing too much gluten, which will make the cake dense and tough instead of moist and tender.
Warm Your Milk Slightly 🥛
Gently warm the milk to room temperature or slightly warmer before adding it to the batter to promote even hydration of the masa harina and ensure consistent texture throughout.