Mexican Corn Cake

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YAY!  2012 is officially here!  I hope you all had a great New Year’s! I love starting out a new year and make goals!  Each year I choose a word to be my theme of the year.  I try to focus on that word each day in everything I do and say and strive to be better at by the following year. I can hopefully look back on the next new year and see how far I have improved.  My word for this year is “Patience.”  I want to look for ways to be patient throughout the year.  What are some of your goals?  If you pick a word to be your theme of the year, what is your word?

This side dish is EXTREMELY tasty!  We served this for our Mexican Christmas Eve feast and it was a smash hit!  It was gone within seconds.  If you are looking for a good side for your Mexican meal, this is a great one!  Try it out and see for yourselves!

Mexican Corn Cake… SO easy to make and is the perfect side dish for any Mexican Meal!

Mexican Corn Cake
Recipe type: Side Dish
  • ½ cup butter, softened
  • ⅓ cup masa harina
  • ¼ cup water
  • 1-1/2 cups frozen whole-kernel corn, thawed
  • ¼ cup cornmeal
  • ⅓ cup white sugar
  • 2 tablespoons heavy whipping cream
  • ¼ teaspoon salt
  • ½ teaspoon baking powder
  1. In a medium bowl beat butter until it is creamy.
  2. Add the Mexican corn flour and water and beat until well mixed.
  3. Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
  4. In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine.
  5. 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.
  6. Bake in a preheated 350 degree F oven for 50 to 60 minutes.
  7. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.

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  1. oh my, this looks sooooo yummy. We live in NM and I would probably add some green chiles. =0) Last year my word was "be still" (from Ps. 64:10). This year I started a word study on "flesh" and I want to finish that and then focus on the opposite… the fruits of the Spirit. =0)

  2. I have not had this for several years! I had totally forgotten about it. I use to eat it at El Torito all the time when I lived in Ca. Thanks for posting this, I can't wait to make it!

  3. I have been thinking hard about what my word should be for 2012 ever since I read your post yesterday. I have finally decided my word will be "adventurous". I will be more adventurous in the kitchen and take more risks in my personal life and with my career. Thanks for the wonderful idea. I think I will start being more adventuous by making this corn cake right away. Love your blog!

  4. I've made this yummy dish for years and my family loves it! If you substitute the frozen corn with a can of creamed corn and omit the water, you can skip the food processor step. Soooo good!

  5. What did I just do? What I was saying was…I think I'm going to cry, I'm so excited!When I was 17 (almost 17 years ago!) I visited my Aunt in California. She took me to a mexican restaurant that served this-I only thought (days later) asking what it was-no one could tell me. I have asked everyone who may possibly know the answer for the last 17 years (sometimes it's awkward what we do for the love of food…)Anyway, thank you!!!

  6. I made this tonight and while the flavor was good, the texture was weird. No one liked the chunks of corn. Could I just puree it totally? Also, the corn cake I've had before held together really well, almost as if there was egg or something to bind it. Did yours fall apart or was it just me?

  7. Kirsten

    I’ve been making this same recipe for years, it’s a winner! I like to use greek yogurt instead of heavy cream because I always have it (almost never have the cream), and it’s almost fat free. Doesn’t affect taste or texture at all :)

  8. Aundrea

    We used to serve this at a mexican restaurant where I worked during college. We would swipe it all the time and then add butter and honey. Soooo good! Thanks for bringing back memories.

  9. Dianne

    This stuff is amazing!! My family gobbles this up every time I make it. I think I’m going to have to start doubling it. Thanks for the recipe.

  10. Sara

    Have had this recipe for awhile but only tried it tonight for the first time. Mainly because getting the corn flour was a small challenge. Found it at a health food store. I served this along side homemade toquitos. It was a delicious side to the toquitos! Just like I’ve had at Don Pablos.

    • LoriB

      From Jasmine’s post at the beginning of all these comments “I’ve made this yummy dish for years and my family loves it! If you substitute the frozen corn with a can of creamed corn and omit the water, you can skip the food processor step. Soooo good!” — I’m getting ready to try it that way in anticipation of taking it as my contribution to a Bridal Shower Brunch on Cinco De Mayo.

  11. Heather

    I am looking for a dish to serve at a teacher luncheon at my daughter’s school – the theme is mexican. This sounds yummy. We have to send the dish in by 10 am that day. I am wondering if this needs to be served warm or if I can make it early in the day and send it in. If I send it in early would it be best to scoop it or leave it in the pan? Thanks!

  12. Della

    Yum! I just made this and also made a creamy poblano sauce to drizzle over it. It was a HUGE hit. Thank you for the recipe. Followed it to a T!

  13. Warren

    I use to make this recipe at the Mexican restaurant I used to work at , we called it spoon bread . The recipe is similar to the one we had.i can’t wait to try it.

  14. Donna

    In my home town, as a child, we had a Mexican restaurant that served this. The restaurant went out of business when I was a teenager but the one thing I always remembered them having was this corn cake. I have looked high and low for this recipe and everyone keeps trying to give me Jiffy corn meal mix with corn and sour cream and I tell them, no, it’s better then that. Thank you so much for solving an 18 year old mystery by posting this recipe! P.S. I now make this all the time and everyone loves it.