Skip to main content

Sweet corn cake

Serve this sweet corn cake as a Mexican side dish.


1⁄2 c butter (softened)
1⁄3 c masa harina
1⁄4 c water
1 1⁄2 c corn (whole kernel corn, thawed if frozen)
1⁄3 c cornmeal
1⁄2 c sugar (white sugar)
2 T cream (heavy cream)
1⁄4 t salt
1⁄2 t baking powder


  1. Using a medium bowl & a mixer, cream the butter. Once creamed, add the masa harina and water. Mix well.
  2. Using a knife, potato masher or food processor, chop/process the corn until no longer whole but still chunky. Add this to the butter mix.
  3. In a separate bowl, combine the remaining ingredients then add it to the the butter mix. Fold together until well blended.
  4. Pour batter into an ungreased 8x8 inch baking pan. Cover with aluminum foil.
  5. Place the 8x8 pan into a 9x13 baking dish. Add enough water to the 9x13 dish to fill it 1/3 full. This will help keep your cake moist during baking.
  6. Bake at 350°F for 50 to 60 minutes.
  7. Remove from oven and allow the cake to cool for approximately 10 minutes before serving.
Total time
1 hour, 25 minutes
Cooking time
Preparation time
6 servings


You will also need a 8x8 inch baking pan and a second on 9x13 inches.

This recipe is also good in fritter form. Simply use one ice cream scoop full of batter per fritter and fry in hot oil.


Mexican American fusion

The baked version is lower in fat.

moderate, bake
side dish, dinner
Mexican recipes
Food in Mexico