Mexican Corn Cake

This post may contain affiliate links.  For more information, read my disclosure policy here  

This Mexican Corn Cake is a sweet side dish inspired by a local Mexican restaurant.

Restaurant Style Mexican Corn Cake on a white plate.

I participated in an Ambassador Program on behalf of Influence Central for P.A.N. Cornmeal. I received product samples as well as a promotional item to thank me for my participation. #PanFan

There is a popular Mexican restaurant chain that makes an incredible side dish called Mexican Corn Cake.  The first time I ordered it, I didn’t know what to expect.  But after the first bite, I was in love.

Mexican Corn Cake on white plate.

Meal planning printables
Get Our Free Meal Planning Bundle

With over 200 easy and delicious dinner ideas, you'll never have to worry about what to make for dinner again.

It’s a soft, sweet dish that is a little like a pudding and a little like a cake.  It’s soft and is bursting with corn flavor.  It’s also on the sweet side, which was a little unexpected.

I loved how the cake had whole kernels of corn along with chopped up corn.  It really made a great texture.

It was the perfect side dish for the enchiladas that I usually ordered or the fajitas that my husband always ordered.  Really, though, it would great with just about anything you served it with….or all by itself.  This dish can definitely hold its own.

To make the recipe, I used P.A.N. Cornmeal.  It’s a must-have pantry staple in my kitchen.

P.A.N Corn bag

P.A.N. Cornmeal is the number one cornmeal in South America and has been around for many years.  Only recently has it been making its way into American kitchens.

You can find lots of quick and easy recipes from P.A.N. Cornmeal here.

The batter came together in a few minutes — it’s easiest if you use a mixer.

I also used my mini food processor to chop the corn.  Only pulse it a few times though…you want to be sure to leave some whole kernels.

The key to getting a moist and tender consistency is to bake it in a water bath.  It may sound complicated, but it’s really very easy.

Simply spread the cake batter in an 8×8 baking dish, cover it with foil, and place that baking dish in a 13×9 baking dish.  Then pour about 3 cups of water into the 13×9 pan and bake as directed.

The extra moisture from the water bath will give the cake its signature texture.

My family loved this Mexican Corn Cake.  They devoured the entire pan of it in one sitting.  This is definitely one recipe that I will be making again!

Restaurant Style Mexican Corn Cake

Restaurant Style Mexican Corn Cake recipe
5 from 2 votes

Mexican Corn Cake

Yield: 6 servings
Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 10 minutes
This Mexican Corn Cake is a sweet side dish inspired by a local Mexican restaurant.
Print Pin Rate Save
⭐️ ⭐️ ⭐️ ⭐️ ⭐️Did you try this recipe? Please leave a star rating and review below!

Ingredients

  • ½ cup butter, softened
  • cup flour
  • 1 can (8.5 oz) creamed corn
  • 2 cups frozen corn, thawed
  • ¼ cup cornmeal
  • ¼ cup sugar
  • 2 tablespoons heavy cream
  • ¼ teaspoon salt
  • ½ teaspoon baking powder

Instructions

  • Preheat the oven to 375 degrees.
  • In a mixer fitted with the whisk attachment, whip the butter until creamy.
  • Add the flour and creamed corn and mix until completely combined.
  • Place the thawed corn in a food processor and pulse a few times. You want some of the corn to be roughly chopped while leaving some kernels whole.
  • Add the chopped corn and cornmeal to the mixer and combine.
  • In a separate bowl whisk together the sugar, cream, salt and baking powder. Pour this mixture into the corn mixture and mix thoroughly.
  • Spread the mixture evenly in an 8"x8" baking dish; Cover tightly with aluminum foil and place into a 9"x13" baking dish.
  • Pour 3 cups of water into the larger baking dish (or until about 1/2 way up the small dish), to create a water bath.
  • Bake for 60 minutes or until the corn cake is cooked through and a toothpick inserted into the center comes out clean.
  • Take the smaller baking dish out of the water bath and let the cake cool for 10 minutes.
  • To serve, use an ice cream scoop to scoop the cake from the pan.

Estimated Nutritional Information

Calories: 298kcal | Carbohydrates: 34g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 47mg | Sodium: 238mg | Potassium: 233mg | Fiber: 2g | Sugar: 11g | Vitamin A: 560IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 1mg
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
PIN THIS RECIPE FOR LATER!Follow Me: @ItsAKeeperBlog or tag #itisakeeper
Course: Side Dish
Cuisine: Mexican

Leave a Comment

Rate this Recipe