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!


recipe from:

1/2 cup butter, softened
1/3 cup masa harina
1/4 cup water
1-1/2 cups frozen whole-kernel corn, thawed
1/4 cup cornmeal
1/3 cup white sugar
2 tablespoons heavy whipping cream
1/4 teaspoon salt
1/2 teaspoon baking powder

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 8×8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9×13 inch baking dish that is filled a third of the way with water.
Bake in a preheated 350 degree F oven for 50 to 60 minutes.
Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.


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Leave a Comment



  1. 1

    Oh yum! I can't wait to make this up! Thanks for posting this recipe!

  2. 2

    This looks delicious. I've never even thought about making it before!

  3. 3

    My word for 2012 is SEEK and my verse I am going to memorize is Luke 11:9-10This looks delish :)Warmly,Janet

  4. 4

    My word for 2011 was 'character' as I desired God to build my character so to continue this building my word for 2012 is 'action', using Scripture James 1:2-4. Happy new year! Love to all, from

  5. 5

    This looks just like the corncake we made at a Mexican Restaurant where I worked, we baked it in a water bath too. Can't wait to try it!!!

  6. 6

    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)

  7. 7

    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!

  8. 8

    WOW, Simply Amazing, Thank you for haring :)

  9. 9

    Patience is a great word, I need to learn it better! The mexican corn cake looks great!

  10. 10

    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!

  11. 11

    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!

  12. 12

    I love corn cake, especially with my gumbo. I am pinning this recipe for sure!

  13. 13

    I'm wondering if coconut cream would work in place of the heavy whipping cream for a dairy free version. I'll give it a try, these look incredibly good!

  14. 14

    Yumm!!! I am drooling!

  15. 15

    This is the BEST! For those who are not sure about it, TRY IT!!!!! You will be hooked! Great origional post!

  16. 16

    Oh yea! I am excited about trying this. I used to LOVE the sweet corn cake at Chi Chis.

  17. 17

    Thanks so much for sharing this recipe!

  18. 18

    can you use canned corn instead of frozen, assumably well drained?

  19. 19

    This comment has been removed by the author.

  20. 20

    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!!!

  21. 21

    Letting you know that I am featuring these on Hating Martha tomorrow. Cause they look so delicious! Come grab a button if you like!

  22. 22

    This looks just like the stuff you get with your meal at Jose Peppers! (I think they call it Masa?). I love that stuff, I'll have to try this!

  23. 23

    I just made this last night and it was a HIT! I am going to adapt the recipe so I can make Tamales out of it! Thank you so much for this recipe!!!!!!

  24. 24

    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?

  25. 25


  26. 26
    Kirsten says:

    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 :)

  27. 27
    Aundrea says:

    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.

  28. 28

    Thanks for this!!I have been looking for something just like this ;)!!

  29. 29

    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.

  30. 30

    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.

  31. 31

    Could you use creamed corn instead of frozen corn?

    • 32

      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.

  32. 33

    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!

  33. 34

    Every time I make this it’s a hit. Have you ever tried it in a crock pot?

  34. 35

    Is the food processor step necessary? Thanks.

  35. 36

    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!