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Mexican Corn Cake

Moist, buttery, and full of real corn flavor. This soft Mexican-style corn cake is perfect as a dessert or a sweet side dish.
Prep Time10 minutes
Cook Time30 minutes
Servings12
Calories: 250kcal

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

This cake can be overbaked easily. It should stay moist in the center.
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.