Mexican Corn Cake

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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- your dinner table will be thanking you later ;)

I usually double this recipe and baking in a 9×13 pan and place the 9×13 pan inside a pan larger than it, typically a roasting pan. And because this is my family’s favorite dish for Mexican food, I usually make 2 9×13 pans for larger crowds.

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

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Mexican Corn Cake

Prep Time 20 minutes
Cook Time 50 minutes
Servings 9
Calories 181kcal

Ingredients 

  • 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 sugar
  • 2 Tablespoons heavy whipping cream
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder

Instructions

  • Preheat oven to 350 degrees F.
  • In a medium bowl, cream butter.
  • Add Mexican corn flour and water. Beat until well mixed.
  • Place corn in a food processor and pulse to chop while still leaving corn slightly chunky. Stir corn mixture into the butter mixture.
  • In a separate small bowl, combine cornmeal, sugar, cream, salt, and baking powder and mix until well combined. Add to corn/flour mixture and stir to combine.
  • To cook this, it needs to be cooked in a water bath in the oven. To accomplish this, pour batter into an ungreased 8x8 inch baking pan. Smooth the batter evenly in dish and cover with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third of the way with water. I find it easiest to do this while the 9x13 inch baking dish is already in the oven to eliminate the spilling over potential when transferring.
  • Bake at 350 degree F for 50 to 60 minutes.
  • Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.

Nutrition

Calories: 181kcal | Carbohydrates: 17g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 31mg | Sodium: 212mg | Potassium: 61mg | Fiber: 1g | Sugar: 8g | Vitamin A: 373IU | Vitamin C: 0.4mg | Calcium: 25mg | Iron: 1mg
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recipe from: AllRecipes.com

Enjoy!

If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: mexican, side-dish

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Comments

    1. Natalie

      5

      a family favorite, so yummy! Love it with a drizzle of honey on top! A frequent request at my house/gatherings.

  2. Christine

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

  3. Anonymous

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

  4. Anonymous

    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 marybethcr@yahoo.com

  5. Anonymous

    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. cooperkelly4

    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. Kelsy

    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. LoLy

    WOW, Simply Amazing, Thank you for haring :)

  10. Bonnie

    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. Jasmine

    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!

  13. folkhaven

    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!

  15. Cindy

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

  16. April

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

  17. Michelle

    Thanks so much for sharing this recipe!

  18. rockstargirl68

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

  19. Em

    This comment has been removed by the author.

  20. Em

    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. Janel@hatingmartha

    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. Anonymous

    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. Anonymous

    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. Daphne

    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?

  26. 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 :)

  27. 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.

  28. christina

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

  29. 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.

  30. 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.

  31. Denise

    Could you use creamed corn instead of frozen corn?

    1. 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.

  32. 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!

  33. Heather

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

  34. Jeanie

    Is the food processor step necessary? Thanks.

  35. 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!

  36. 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.

  37. 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.

  38. RIck

    5

    Thank you, I wanted to try to make this once I ate it at the Mexican restaurant, but I had no clue how or even what it was called. Much appreciated!!

  39. Gloverboy6

    I've substituted a can of creamed corn to the kernel corn & heavy cream combo and it comes out the same. Y'know, in case you don't want to get a pint of heavy cream to only use 2 tablespoons

  40. Joe Collins

    5

    I like to make this and keep it whole (so it cuts more like a cake). In order to do this, I don't bake it in a double pan with water, but use a regular nonstick and butter the edges (plus I use parchment paper on the bottom of the pan before adding the batter). It works out well! I'm going to do a test run replacing blueberries or strawberries for the corn, wish me luck! I'm also thinking these (or a variation of these) might work well in a Madeline pan.

  41. Natalie

    can canned corn be used?

  42. elizabeth

    5

    I could eat an entire pan of this....it was SO AMAZINGLY GOOD. Over 5 stars!

  43. Bethie

    Has anyone “layered” this as a casserole?

  44. Suzanne richardson

    The hubby loves this recipe!! I made him a double batch thinking I would freeze half but he ate it all in 2 days!! Thank YOU

  45. Bernice Sosa

    5

    Thank you!! This taste just like El Torito, but less expensive. can make a lot for less ;)

  46. zelda

    5

    oh yummy....making this now. But I didnt have any masa herina....so I put corn meal in my vita-mix to make my own Masa Herina (corn flour)

  47. Sharon Watson

    5

    why do you need to add cornmeal to masa harina? i thought the only difference was the way the corn was processed.

  48. Dana

    Very dry. I followed the recipe exactly the first time. The second time I added an egg and sour cream, still dry . I won’t try again.

  49. Dahlia

    5

    I love this ! But this time I made it a little to moist it’s been in the oven an hour and a half and it’s still sticky on top

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