For a richer flavor, use brown butter instead of softened butter. If fresh corn is not available, you can substitute with frozen corn kernels. Make sure to thaw and drain them before adding to the batter. A sprinkle of coarse sugar on top before baking adds a nice crunch and sweetness. This cake is delicious served warm or at room temperature. It also pairs well with a dollop of whipped cream or a scoop of vanilla ice cream.
Sweet Mexican Corn Cake
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PREP TIME20 mins
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COOK TIME40 mins
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TOTAL TIME2 hrs
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SERVING16 People
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VIEWS23
Experience the delightful flavors of Mexico with this easy-to-make corn cake. Imagine the sweetness of tamales in a simpler, more satisfying form. This cake is a guaranteed crowd-pleaser!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate48 g
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Cholesterol146 mg
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Fiber2 g
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Protein10 g
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Saturated Fat12 g
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Sodium275 mg
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Sugar30 g
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Fat21 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 10x15-inch baking pan thoroughly. (5 minutes)
02
Step
3 mins
In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside the dry ingredients. (3 minutes)
03
Step
5 mins
In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-5 minutes.
04
Step
4 mins
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. (4 minutes)
05
Step
2 mins
Gradually blend in the sweetened condensed milk and evaporated milk until the mixture is smooth and well combined. (2 minutes)
06
Step
3 mins
Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Be careful not to overmix. (3 minutes)
07
Step
2 mins
Gently fold in the fresh corn kernels until they are evenly distributed throughout the batter. (2 minutes)
08
Step
1 mins
Pour the batter into the prepared baking pan, spreading it evenly. (1 minute)
09
Step
40 mins
Bake in the preheated oven for approximately 40 minutes, or until a toothpick inserted into the center comes out clean. (40 minutes)
10
Step
10 mins
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. (10 minutes)
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RECIPE REVIEWS
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Darien Hilll
Jun 17, 2025This recipe is amazing! The cake came out perfectly moist and flavorful.
Leta Kub
May 22, 2025I found that adding a bit of lime zest really brightened up the flavor!
Brant Cartwright
May 22, 2025I substituted the cinnamon with nutmeg and it was a delicious twist!
Elda Gusikowski
May 15, 2025Easy to follow instructions and the cake was a huge hit at our family gathering!