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Sweet Corn Cake Recipes
Plus How to Make Mexican Corn Cake

sweet corn cake
We feature an easy sweet corn cake with cornmeal and heavy whipping cream, plus a recipe for how to make authentic Mexican sweet corn tamale cakes with Masa Harina or corn flour. Try one and tell us what you think at the bottom of this page.

Easy Sweet Corn Cake Recipe

Ingredients (Serves 6-8)

  • 1/2 cup butter, softened


  • 1/3 cup all purpose flour (see substitutes)


  • 1 can (8.5 ounces) creamed corn


  • 1 1/2 cups frozen whole-kernel corn, thawed


  • 1/4 cup cornmeal


  • 1/3 cup white sugar


  • 2 tablespoons heavy whipping cream (optional)


  • 1/4 teaspoon salt


  • 1/2 teaspoon baking powder


  • Directions

    Preheat oven to 350 degrees F.

    In a medium bowl mix butter with a beater until it is creamy. Add the flour and mix well with a beater. Stir in the creamed corn and thawed whole-kernel corn.

    In a separate bowl, mix the cornmeal, sugar, cream, salt, and baking powder. Then add it to the corn flour mixture and mix well with a beater.

    Evenly pour the batter into an ungreased 11x7 inch baking pan. Cover with aluminum foil and place pan into a 13x9 inch baking dish that is filled a third of the way with water.

    Bake for 50 - 60 minutes. Allow to cool (10 minutes). Serve warm and use an ice cream scooper to easily remove each serving from the pan.

    Substitutions

    Masa Harina (Corn Flour) can be substituted for the all-purpose flour. No corn flour? Just grind up some cornmeal in a food processor or coffee grinder.


    Authentic Mexican Sweet Corn Cake Recipe

    Ingredients (Serves 9)

  • 1/4 cup butter, softened


  • 1/3 cup Masa Harina (corn flour, see substitutes)


  • 1/4 cup creamed corn


  • 2 tablespoons water


  • 1 can corn kernels, pureed


  • 1/4 cup cornmeal


  • 3 tablespoons white sugar


  • 2 tablespoons heavy cream


  • 1/4 teaspoon salt


  • 1/2 teaspoon baking powder


  • Directions

    Preheat oven to 375 degrees F.

    In a medium bowl, mix butter with a beater until creamy. Beat in the corn flour (Masa Harina), creamed corn, water, and pureed can of corn kernels until well mixed.

    In another bowl, mix together the sugar, cream, salt and baking powder. Then add it to the corn flour mixture.

    Evenly pour the batter into an ungreased 11 x 7 inch baking pan. Cover with aluminum foil and place pan into a 13 x 9 inch baking dish that is filled three-quarters of the way with water.

    Bake for 50 - 60 minutes. Allow to cool (10 minutes). Serve warm and use an ice cream scooper to easily remove each serving from the pan.

    Substitutions

    No Masa Harina (corn flour)? Just grind up some cornmeal in a food processor or coffee grinder until it is the texture of flour. Or just use all-purpose flour. It will also work in this recipe.





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