Indulge in the delightful symphony of flavors and textures presented by our diverse collection of sweet corn cake recipes. Embark on a culinary journey that encompasses both classic and innovative takes on this beloved dish. From the traditional Southern-style corn cake, characterized by its moist, golden crumb and subtle sweetness, to the unexpected yet harmonious fusion of corn and zucchini, each recipe promises a unique gustatory experience. Whether you prefer a simple, straightforward approach or an explosion of flavors and textures, our curated selection caters to every palate and skill level. Prepare to tantalize your taste buds with these delectable creations, perfect for breakfast, brunch, lunch, or as a delectable side dish.
Here are our top 13 tried and tested recipes!
SWEET CORN CAKE
A Mexican sweet corn cake with a spoon bread consistency.
Provided by Lee Ann Clarke
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.
- Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
- In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third of the way with water.
- Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.
Nutrition Facts : Calories 272.7 calories, Carbohydrate 27.9 g, Cholesterol 47.5 mg, Fat 18.1 g, Fiber 2.1 g, Protein 2.6 g, SaturatedFat 11 g, Sodium 256.9 mg, Sugar 12.5 g
MEXICAN SWEET CORN CAKE
I love Mexican Food! This is a tasty little side dish served at restaurants such as Chi Chi's, El Torito, and Chevy's Fresh Mex. This is more like a corn pudding, but I have known others to fry the dough into a pancake. Masa Harina, one of the ingredients, means corn flour. I have found it at major grocery chains or you can find it at a store that specializes in Hispanic foods. I could eat this for breakfast, lunch , and dinner.
Provided by Dawn399
Categories Corn
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Whip butter and shortening in a mixing bowl and beat until creamy.
- Add Masa harina slowly and mix thoroughly.
- Add water until cookie dough consistency and mix.
- Blend in corn kernels.
- Mix cornmeal, sugar, whipping cream, baking powder, and salt separately in a large bowl.
- Add masa harina mixture and mix until blended.
- Grease an 8x10 square pan and pour mixture into pan.
- Cover pan with foil and bake.
- Bake 40-50 minutes at 350 until it is consistency of custard.
- Allow to stand at room temperature for 15 minutes.
- May serve with an ice cream scoop or cut into squares.
- You may use a food processor and add ingredients as specified above.
SWEET MEXICAN CORN CAKE
If you like sweet tamales, you will love this cake. A real Mexican treat without the extra work.
Provided by gem
Categories World Cuisine Recipes Latin American Mexican
Time 2h
Yield 16
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 10x15-inch baking pan. Sift the flour, baking powder, cinnamon, and salt together into a bowl. Set aside.
- Beat the butter and sugar together with an electric mixer in a large bowl until light and fluffy. Blend the eggs into the mixture one at a time. Stir the condensed milk and evaporated milk into the mixture. Add the flour mixture and mix until just incorporated. Fold the corn kernels into the batter, mixing just enough to evenly combine. Pour the batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 412.1 calories, Carbohydrate 47.8 g, Cholesterol 146.3 mg, Fat 21.4 g, Fiber 1.5 g, Protein 9.7 g, SaturatedFat 12.4 g, Sodium 275 mg, Sugar 29.7 g
SWEET HOT CORN CAKE
Take brunch up a notch with these sweet, hot corn cakes flavored with orange zest and thyme and drizzled with homemade blackberry syrup.
Provided by Hilarie Burton
Categories 100+ Everyday Cooking Recipes
Time 55m
Yield 6
Number Of Ingredients 23
Steps:
- Combine 1 cup blackberries, 1/2 cup orange juice, and 1/4 cup honey in a saucepan over medium heat. Bring to a boil. Reduce heat and simmer until blackberries break down into a sauce, about 10 minutes.
- Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl.
- Hold corn ear upright on a cutting board; slice kernels off the cob carefully with a knife. Transfer corn kernels to a bowl. Run the flat side of the knife along the cob to extract corn milk; pour into the bowl. Mix in buttermilk, eggs, 3 tablespoons honey, 3 tablespoons melted butter, and jalapeno peppers.
- Mix corn-buttermilk mixture into flour mixture. Fold in 1/2 cup sliced blackberries, orange zest, and thyme.
- Pour blackberry sauce into a bowl through a fine-mesh strainer. Pour sauce back into the saucepan. Discard solids.
- Mix 2 tablespoons orange juice and cornstarch together in a small bowl. Stir a few drops of the blackberry sauce into the cornstarch mixture. Pour cornstarch mixture into the saucepan. Bring to a boil, stirring until thick and syrupy, about 5 minutes.
- Whip 3 tablespoons unsalted butter and 1 tablespoon honey together to make honey butter.
- Melt 1 teaspoon butter on a griddle over medium-high heat. Drop 1/4 cup corn cake batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter. Top warm corn cakes with a some honey butter and a drizzle blackberry syrup.
Nutrition Facts : Calories 431.3 calories, Carbohydrate 69 g, Cholesterol 96.4 mg, Fat 15.1 g, Fiber 3.5 g, Protein 8.2 g, SaturatedFat 8.6 g, Sodium 468.5 mg, Sugar 38.6 g
MEXICAN SWEET CORN CAKE
Love that sweet corn cake that your favorite Mexican restaurant serves? Than why not make it at home...so easy and SO good. I like to serve it with a spicy dinner...although I am told it is served as a dessert as well.
Provided by Chris T.
Categories Other Side Dishes
Time 1h10m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350*
- 2. In a blender or food processor give corn a whirl to chop it up a bit but still leave it somewhat chunky.
- 3. Beat butter in medium bowl until creamy. Add masa harina and water and beat until mixed well.
- 4. Stir the blended corn into the butter mixture.
- 5. In a seperate bowl combine corn meal,sugar,heavy cream,baking powder and salt.
- 6. Add that to the butter/corn mixture and stir until combined well.
- 7. Spread into 8x8 square pan and cover with foil. Put the 8x8 pan into a 9x13 pan and add water to about 1/3 of the way up the 8x8 pan. Bake for 50-60 minutes. Cool for about 10 minutes and serve by scooping it out either with a spoon or ice cream scoop.
EASY SWEET CORN CAKE
Make and share this Easy Sweet Corn Cake recipe from Food.com.
Provided by Crystal B.
Categories < 60 Mins
Time 40m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Mix all three ingredients together. Bake at 350 degrees 35-40 minutes or until golden brown on top.
SWEET CORN CAKE RECIPE FROM EL TORITO RESTAURANT
These sweet corn cakes are a bit of buttery heaven, but they're more of a thick pudding than a cake. El Torito Restaurant in LA serves a scoop of the corn cake to garnish their entree dishes. This recipe was provided by the restaurant to the Los Angeles Times for publication in their reader request column. The recipe was also published in the book: "Dear SOS: Favorite Restaurant Recipes from the Los Angeles Times."
Provided by lynnski LA
Categories Grains
Time 1h10m
Yield 9 cakes, 9 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Spray an 8" X 8" Pyrex baking pan with no-stick spray and set aside.
- Beat the butter and shortening together (using an electric mixer) until fluffy.
- Gradually beat the instant masa into the butter mixture, then beat in the water.
- Add the chopped corn kernels to the masa mixture.
- In a large bowl, combine the cornmeal, sugar, cream, baking powder and salt.
- Add the masa mixture to the cornmeal mixture and stir well to combine.
- Spoon the dough into the prepared pan, cover pan with foil and bake 40-50 minutes until the sweet corn cake is firm.
- Remove pan to a wire rack to cool 15 minutes before serving.
- Serve with a cookie dough scoop.
Nutrition Facts : Calories 163.5, Fat 9.8, SaturatedFat 4.9, Cholesterol 18.1, Sodium 78.9, Carbohydrate 19, Fiber 1.6, Sugar 5.6, Protein 1.9
CHI CHI'S SWEET CORN CAKE RECIPE - (4/5)
Provided by á-64866
Number Of Ingredients 9
Steps:
- Blend butter with a mixer. Add dry mix, beat to combine. Mix in corn and water. Bake at 375 for 1 hour in a 8x8 baking dish in a water bath. Let rest for 10 minutes to set up.
MICROWAVE MEXICAN RESTAURANT SWEET CORN CAKE
Copy Cat Recipe. I wanted a quick recipe to copy the sweet corn cakes that are served at Mexican restaurants like El Torito and Chi Chi's. This is ready to eat in about 15 minutes. If you don't have masa harina flour on hand, you can add an additional 1/4 cup of yellow cornmeal, but the masa harina flour adds the authentic taste to this dish. For a less sweet dish, reduce granulated sugar to 1/3 cup. For a firmer sweet corn cake, microwave an additional 3-minutes.
Provided by Wheres_the_Beef
Categories Dessert
Time 15m
Yield 6 cups, 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients well, stir out any dry lumps in batter and pour into a 3-quart covered, microwaveable casserole dish.
- Cover and microwave on high for 6-minutes.
- Stir well. Stir bottom and sides of dish well to remove any dry lumps.
- Cover and microwave on high for another 6-minutes.
- Stir well. Stir bottom and sides of dish well to remove any large lumps.
- Serve warm using an ice cream scoop or disher.
EL TORITO'S SWEET CORN CAKE RECIPE
Provided by á-174942
Number Of Ingredients 10
Steps:
- Whip butter and shortening in mixing bowl until fluffy and creamy. Add masa harina gradually and mix thoroughly. Add water gradually, mixing thoroughly. Blend corn kernels until coarsley chopped. Stir into masa mixture. Mix cornmeal, sugar, whipping cream, baking powder and salt in large bowl. Add butter-masa mixture; mix until blended. Pour masa mixture into 8-inch greased baking pan. Cover with foil and bake at 350 degrees until corn cake is firm, 40 to 50 minutes. Allow to stand at room temperature 15 minutes before cutting into squares. Or use ice cream scoop to serve. This recipe yields 10 servings.
SHORTCUT SWEET CORN CAKE
I was searching for a shortcut alternative to Chi Chi's Fiesta Corn Cake when I saw how much the package cost in the stores. This is what I came up with and it was YUMMY!!! DH even like it and he isn't a corn bread fan at all.
Provided by Jen Andrews
Categories Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients together in a bowl.
- Pour into a greased 13 x 9 in pan.
- Bake at 400 degrees for 20 to 25 minutes or until toothpick comes out clean.
- Serve warm with butter on top.
Nutrition Facts : Calories 270.3, Fat 12.3, SaturatedFat 6, Cholesterol 21, Sodium 663.6, Carbohydrate 38.3, Fiber 3.2, Sugar 9.7, Protein 3.9
BRAZILIAN SWEET CORN CAKE
Categories Corn
Number Of Ingredients 9
Steps:
- Preheat oven to 350 and adjust oven rack to middle. Butter and flour 10" angel food cake pan. Reserve
- Combine corn kernels and milk in jar of blender and blend until smooth
- Add coconut milk, cornmeal, sugar, oil, eggs, coconut and salt. Pulse until combined
- Add baking poder and pulse one or two times
- Pour batter into pan. Bake 50 min
- Remove from oven and immediately run a thin knife around edges to loosen it. Let it cool about 20 minutes, turn cake into cooling rack to finish cooling
SWEET CORN CAKE
Yield 6 servings
Number Of Ingredients 9
Steps:
- 1. In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed. 2. Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture. 3. In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third of the way with water. 4. Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.
Tips:
- For a sweeter cake, use extra ripe corn.
- If you don't have fresh corn, you can use frozen or canned corn.
- Be sure to drain the corn well before adding it to the batter.
- Do not overmix the batter, or the cake will be tough.
- Bake the cake in a preheated oven for best results.
- Let the cake cool completely before frosting or serving.
- Store the cake in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3 months.
Conclusion:
Sweet corn cake is a delicious and versatile dessert that can be enjoyed for breakfast, lunch, or dinner. It is also a great way to use up leftover corn. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite in your home. So next time you have a craving for something sweet, give this sweet corn cake a try!
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