Mexican Sweet Corn Cake (Restaurant Copycat)

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Mexican Sweet Corn Cake – Restaurant Copycat Recipe

I followed the recipe exactly as written, and it was perfect! I’m so thrilled to finally have this in my recipe box. I’ll be making it for more than just Mexican dinners; I plan to make it for our Easter dinner too. This wonderful side dish goes with so many meals.

Reviewers on AllRecipes.com raved that this tastes just like the side dish at Chevys Fresh Mex, El Torito, Chi Chi’s, and other Mexican restaurants – I couldn’t agree more!

Feeding a crowd of more than 5? Simply double the recipe! For additional adaptations and tips, check out the comments section on AllRecipes.com.

These recipes go great with the Mexican Sweet Corn Cake:

• Easy Oven-Baked Fajitas
• Slow Cooker Shredded Chicken Tacos
• Awesome 3-Ingredient Crock Pot Shredded Beef Tacos

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Please note: This is not a sponsored post. I have no affiliation with Allrecipes. I’m simply a fan of this wonderful recipe.

Mexican Sweet Corn Cake (Restaurant Copycat)

Print Recipe


INGREDIENTS

• 1/2 cup butter, softened
• 1/3 cup masa harina
• 1/4 cup water
• 1 1/2 cups corn frozen whole-kernel corn, thawed
• 1/4 cup cornmeal
• 1/3 cup white sugar
• 2 tablespoons heavy whipping cream
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder

DIRECTIONS

1. Preheat oven to 350 degree f.
2. In a medium size bowl, add 1/2 cup softened butter and beat with a mixer until smooth and creamy, then add 1/3 cup masa harina and 1/4 cup water, beating until mixed well.
3. Using a food processor, place 1 1/2 cups of thawed whole-kernel corn, pulse the corn, leaving a chunky texture. *Do not over process. Add the corn to the butter batter, and then add 2 Tablespoons heavy whipping cream. Stir everything together until well blended.
4. In a separate medium size bowl, add 1/3 cup white sugar, 1/4 cup cornmeal, 1/4 teaspoon salt and 1/2 teaspoon baking powder – mix dry ingredients well. Add to the corn batter, mix until well blended.
5. Spoon the batter into an ungreased 8×8 inch baking dish, smooth it out evenly. Cover with foil.
6. Last, place the 8×8 baking dish inside a 9×13 inch baking dish, then fill the 9×13 baking dish with boiling water, about 1/3 up the side of the baking pan. *This is a water bath baking method.
7. Bake on the middle rack of the oven for 50–60 minutes.
8. Carefully remove from the oven, then remove corn cake from the water bath. Allow to cool for 10 minutes before serving. I used a medium size Pampered Chef Scooper to serve.

Please head to AllRecipes.com to print the great recipe. Be sure to watch the helpful video too.

TIP –Feeding a crowd of more than 5? Simply double the recipe! For additional adaptations and tips, check out the comments section on AllRecipes.com.

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Cheers!