Best 4 Sweet Mexican Corn Cake Recipes

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Indulge in the captivating flavors of Sweet Mexican Corn Cake, a delightful fusion of sweet and savory notes that will tantalize your taste buds. This culinary creation boasts a moist and tender crumb, studded with sweet corn kernels that burst with flavor. The cake's golden crust is a testament to its perfect balance of sweetness and crunch, while the tantalizing aroma of cinnamon and vanilla fills the air. This recipe also includes a delectable variation, the Cheesy Sweet Mexican Corn Cake, which takes the original to new heights with the addition of gooey, melted cheese. Whether you prefer the classic version or the cheesy delight, this Sweet Mexican Corn Cake is sure to be a hit at any gathering or as a sweet treat to brighten your day. Get ready to embark on a culinary journey that celebrates the vibrant flavors of Mexico, one bite at a time!

Check out the recipes below so you can choose the best recipe for yourself!

MEXICAN SWEET CORN CAKE



Mexican Sweet Corn Cake image

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

1/4 cup butter
2 tablespoons shortening
1/2 cup masa harina
5 tablespoons cold water (may add more to reach consistency of cookie dough)
10 ounces frozen corn kernels
3 tablespoons cornmeal
1/4 cup sugar
3 tablespoons whipping cream
1/4 teaspoon baking powder
1/4 teaspoon salt

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



Sweet Mexican Corn Cake image

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

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1 ¼ cups unsalted butter, softened
1 cup white sugar
8 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
4 cups fresh corn kernels

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

MEXICAN SWEET CORN CAKE



MEXICAN SWEET CORN CAKE image

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

1/2 c butter, softened
1/3 c masa harina(corn flour)
1/4 c water
1 1/2 c whole kernel corn( i use fresh or thawed frozen but i am sure canned will be ok too)
1/4 c corn meal
1/3 c sugar
2 Tbsp heavy cream
1/2 tsp baking powder
1/4 tsp salt

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.

MICROWAVE MEXICAN RESTAURANT SWEET CORN CAKE



Microwave Mexican Restaurant Sweet Corn Cake image

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

2 cups milk
2 cups water
1 cup yellow cornmeal
1/4 cup masa harina flour
1/2 cup granulated sugar
1 (15 ounce) can creamed corn
4 tablespoons butter, melted
1 egg, beaten
1 tablespoon baking powder
1/4 teaspoon salt

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.

Tips:

  • Use fresh corn kernels for the best flavor and texture. If using frozen corn, thaw it completely before using.
  • Be sure to drain the corn kernels well before adding them to the batter. Excess moisture will make the cake soggy.
  • For a sweeter cake, add an extra 1/2 cup of sugar to the batter.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
  • Bake the cake until a toothpick inserted into the center comes out clean. Overbaking will dry out the cake.
  • Let the cake cool completely before serving. This will help it to set and hold its shape.

Conclusion:

This sweet Mexican corn cake is a delicious and easy-to-make treat that is perfect for any occasion. With its moist, tender crumb and sweet, flavorful corn kernels, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this sweet Mexican corn cake a try. You won't be disappointed!

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