Moist Mexican Corn Cake – Dessert or Side Dish?
A Corn Cake Worth Chasing
Long, long ago, I used to visit this Tex-Mex restaurant called Don Pablo’s, maybe you remember it too? Sadly, it’s closed now, but that’s where I first fell in love with this sweet, buttery Mexican corn cake. It wasn’t your average side dish.
It was soft, warm, and so moist it almost felt like dessert. I’ve also had it in tamale form at a tiny independent Mexican restaurant… that just happens to be 120 miles away. So, you can see my dilemma.
But no longer do I have to fret! Now I can make it at home, and let me tell you, I make it as buttery and sweet as I like. (Yes, I’m definitely making my “nana boo boo” face right now. Don’t judge me, some of y’all know exactly what I mean. 
)
If you’ve never had this dish before, you’re truly missing out. This is the perfect time to try it for yourself. Whether you serve it as a side dish or call it dessert, this Mexican corn cake is always a win.
The Corn Is the Star
Let’s talk about the most important part of this dish: the corn. I think that’s why I love this recipe so much, it’s packed with real corn flavor in every bite. This isn’t just some plain baked good with a little cornmeal thrown in. It starts with corn flour (masa), cornmeal, and yes, real corn. That trio gives this cake a rich, deep corn taste that’s sweet, buttery, and comforting.
For the best flavor, I like to use frozen corn and either blend it up a bit or give it a rough chop so it melts into the cake while it bakes. If you’ve got fresh corn on the cob, you can absolutely cut it off and use that, but I’m all about convenience, so frozen is my go-to. You can even use creamed corn in a pinch, and it’ll still come out soft and delicious.
How I Make My Mexican Corn Cake
Watch how this buttery, corn-packed favorite comes together step-by-step—easy, cozy, and full of flavor.
Dana’s Picks: Tools & Treats for This Moist Mexican Corn Cake
I don’t personally have all of these, but if I were stocking up or gifting a baker in my life, these would be on my list.
Baking Basics
These make prep a whole lot smoother:
-
Masa Harina – Look for one labeled “for tamales” or “instant.”
-
Fine Cornmeal – I like it smoother than gritty—this one looks just right.
-
Glass or Metal 8x8 Dish – If you want something that goes from oven to table, this baking dish is a pretty option.
Mixing Made Easy
-
Hand Mixer – No shame in shortcuts. Great attachments.
-
Silicone Spatulas – Because scraping the bowl clean just feels good. This colorful set caught my eye.
For Serving It Up
-
Mini Dessert Plates – Sweet corn cake deserves a cute plate. This set gives cozy dinner-at-home vibes.
-
Sour Cream Squeeze Bottles – If you're trying that topping trick, these make it fun (and tidy).
Sweet Enough for Dessert—or Keep It as a Side
Now let’s talk about the sweet factor. Is this Mexican corn cake a side dish or a dessert? Honestly... I love it either way. It’s the perfect complement to a spicy meal. The sweetness balances out the heat, but it also holds its own as a cozy little dessert.
I use 2/3 cup of sugar, which I think is the perfect balance. It’s sweet, but not over-the-top. That said, if you're going full-on dessert mode, you can absolutely bump up the sweetness to your liking. A dash of vanilla extract (and even a little butter extract) can really bring out the rich, buttery flavor and make it feel more like a sweet treat.
Whether you scoop it next to enchiladas or eat it with a spoon straight from the pan, there’s no wrong way to enjoy it.
Mexican Corn Cake
Ingredients
- ⅔ cup Masa corn flour
- ½ cup Fine Cornmeal
- ⅔ cup Sugar
- 1 tsp Baking Powder
- ½ tsp Salt
- 1 ½ to 2 ½ cups Chopped Frozen Corn or blended/creamed corn
- 1 cup Melted Butter
- ½ cup Water
- 4 Tbsp Heavy Cream or Milk
- Dash of Vanilla Extract optional
- Dash of Butter Extract optional
Instructions
- Preheat oven to 350°F.
- Option 1: Combine softened butter with masa and cornmeal first for a finer texture. Then stir in remaining ingredients.
- Option 2: Mix all ingredients together as shown in the video.
- Pour into a greased 8x8 or 9x9 baking dish.
- Bake at 350°F until center is set and edges are lightly golden. Do not overbake—it should stay moist.
Notes
You can top it with sour cream if you're serving it warm.
It’s sweet enough for dessert, but some folks love it as a side.
If using a 9x13 pan, reduce the bake time slightly.
Topping Ideas to Make It Even Better
I know this might seem a little out there, but I top mine with a good thick sour cream. The tanginess with the sweet corn just works—I honestly won’t have it any other way. That creamy topping turns it into something rich and perfect alongside spicy dishes. While this corn cake is delicious on its own, adding a topping can take it to the next level. Here are some ideas:
- • Sour Cream: The tanginess of sour cream pairs perfectly with the sweetness of the corn. It’s rich and creamy, making it a great topping alongside spicy dishes.
- • Honey Drizzle: A touch of natural sweetness without overpowering the flavors of the cake.
- • Cinnamon or Pumpkin Spice Sprinkle: Add a warm, cozy flavor, especially if you're serving it as dessert.
- • Chopped Toasted Pecans or Walnuts: Add a bit of crunch and nutty depth to balance the softness of the cake.
- • Softened Cream Cheese or Mascarpone: Rich and creamy, a bit more decadent than sour cream.
- • Whipped Cream with a Hint of Vanilla: Classic dessert-style topping for a light and airy contrast.
- • Fresh Berries or Berry Compote: A fresh and slightly tart contrast that pairs beautifully with the sweetness of the corn cake.
- • Powdered Sugar Dusting: A simple, elegant finishing touch for a light and delicate sweetness.
Frequently Asked Questions
What’s the texture of Mexican corn cake supposed to be like?
This isn’t fluffy like cornbread or firm like regular cake—it’s soft, moist, and almost scoopable. Think somewhere between a pudding and a tamale in texture.
How do I keep it from drying out?
This cake is super moist, but it can overbake fast. Bake just until the edges start to pull away and the center is set. A toothpick should come out with a few moist crumbs—not bone dry.
Can I make it less crumbly?
Yep! If you cream softened butter directly into the masa and cornmeal first (instead of melting it), you’ll get a tighter, less crumbly texture.
Why does it feel so moist?
That’s thanks to a combo of butter, chopped corn, and a bit of cream or milk. Want it even more moist? Just add an extra tablespoon or two of cream or milk to the batter.
Why I Keep Coming Back to This Moist Mexican Corn Cake
This moist Mexican corn cake has been a favorite of mine for years, and now that I can make it at home, I don’t have to worry about driving miles just to get a bite. Whether you’re serving it as a side or a dessert, it’s packed with that sweet, buttery corn flavor that feels like a little taste of home. Give it a try—you might just find yourself coming back to it again and again, just like me.
If you’re hanging out here and want more from Everyday Dana, head over to At Dana’s Table for some fun, non-cooking stories and all my zany takes on life. Or, if you’re still in the mood for corn, check out my Mexican Cornbread recipe — it’s savory and just as tasty!
Thanks for hanging out! Just a quick heads-up: Some of the links in this post are affiliate links. If you decide to make a purchase through them, I may earn a small commission at no extra cost to you. Your support helps keep things rolling around here!
Hey, if you tried this recipe, leave a comment below and let me know what you think! A quick rating helps others out too, and if you added your own twist, let’s talk about it!