why make this recipe
Mexican Sweet Corn Cake is a delightful treat that offers a perfect balance of sweet and savory flavors. It’s a comforting dessert that highlights the natural sweetness of corn while adding a rich, buttery texture. This cake is simple to make and is a great way to use frozen corn, making it both convenient and delicious. Whether you’re hosting a gathering or just craving something sweet, this cake is sure to please everyone at the table.
how to make Mexican Sweet Corn Cake
Ingredients:
- 1/3 cup masa harina
- 1/4 cup water
- 1/4 cup butter, softened
- 1 cup frozen whole-kernel corn, thawed
- 3 tablespoons granulated sugar
- 1/4 cup cornmeal
- 2 tablespoons heavy whipping cream
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
Directions:
- Preheat the oven to 350°F.
- In a medium-sized bowl, cream the softened butter until smooth.
- Incorporate the masa harina and water into the butter, mixing until well combined.
- Pulse the thawed corn in a food processor, leaving some texture and chunks. Add to the butter and masa harina blend, stirring to combine.
- In a separate bowl, whisk the granulated sugar, cornmeal, heavy whipping cream, salt, and baking powder until evenly distributed.
- Fold this mixture into the masa harina and corn batter until just combined.
- Transfer the batter to an ungreased 8×8-inch baking pan, using a spatula to evenly spread it out.
- Cover the top of the pan tightly with aluminum foil.
- Place the 8×8-inch pan inside a larger 9×13-inch baking dish. Fill the larger dish with water until it reaches about a third of the way up the sides of the smaller pan, creating a water bath.
- Carefully place the nested pans into the preheated oven and bake for 50 to 60 minutes, or until the corn cake is set and cooked through.
- Remove the pans from the oven and let the corn cake cool in the pan for 10 minutes before serving. Using an ice cream scoop, portion the warm Mexican Sweet Corn Cake, and enjoy.
how to serve Mexican Sweet Corn Cake
Mexican Sweet Corn Cake is best enjoyed warm. You can serve it on its own or with a dollop of whipped cream for extra sweetness. It pairs wonderfully with a scoop of ice cream or fresh fruit for a fruity twist. This cake can also be a lovely side dish for savory meals.
how to store Mexican Sweet Corn Cake
To store Mexican Sweet Corn Cake, cover it tightly with plastic wrap or aluminum foil. You can keep it at room temperature for up to two days. For longer storage, place it in the refrigerator where it can last for about a week. You can also freeze the cake by wrapping it well in plastic wrap and then in aluminum foil. It can be frozen for up to three months. Just thaw it in the fridge overnight before serving.
tips to make Mexican Sweet Corn Cake
- Make sure to let the cake cool in the pan for a bit to help it set before cutting.
- Use real butter for the best flavor and texture.
- If you prefer a sweeter cake, you can increase the amount of sugar.
- Feel free to experiment by adding spices like cinnamon or nutmeg for a unique twist.
variation
You can easily make variations of this cake by adding ingredients like cheese for a savory touch or diced jalapeños for a spicy kick. For a more tropical flavor, consider folding in some coconut flakes or serving with a drizzle of honey.
FAQs
Can I use fresh corn instead of frozen?
Yes, you can use fresh corn! Just make sure to cook it before adding it to the batter.
Can I make this cake ahead of time?
Absolutely! You can prepare and bake the cake a day in advance. Just store it in the fridge and reheat when ready to serve.
Is the cake gluten-free?
Yes, this recipe is gluten-free since it uses masa harina and cornmeal instead of regular flour.
Mexican Sweet Corn Cake
Ingredients
Main Ingredients
- 1/3 cup masa harina Gluten-free flour made from corn
- 1/4 cup water
- 1/4 cup butter, softened Use real butter for best flavor
- 1 cup frozen whole-kernel corn, thawed Can substitute with fresh corn if preferred
- 3 tablespoons granulated sugar Increase for a sweeter cake if desired
- 1/4 cup cornmeal
- 2 tablespoons heavy whipping cream
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
Instructions
Preparation
- Preheat the oven to 350°F.
- In a medium-sized bowl, cream the softened butter until smooth.
- Incorporate the masa harina and water into the butter, mixing until well combined.
- Pulse the thawed corn in a food processor, leaving some texture and chunks. Add to the butter and masa harina blend, stirring to combine.
- In a separate bowl, whisk the granulated sugar, cornmeal, heavy whipping cream, salt, and baking powder until evenly distributed.
- Fold this mixture into the masa harina and corn batter until just combined.
- Transfer the batter to an ungreased 8x8-inch baking pan, using a spatula to evenly spread it out.
- Cover the top of the pan tightly with aluminum foil.
- Place the 8x8-inch pan inside a larger 9x13-inch baking dish. Fill the larger dish with water until it reaches about a third of the way up the sides of the smaller pan, creating a water bath.
Baking
- Carefully place the nested pans into the preheated oven and bake for 50 to 60 minutes, or until the corn cake is set and cooked through.
- Remove the pans from the oven and let the corn cake cool in the pan for 10 minutes before serving.