This Mexican Corn Cake is a sweet side dish inspired by a local Mexican restaurant.
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.
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. 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
Mexican Corn Cake
- 1/2 cup salted butter - softened
- 1/3 cup masa harina
- 1/4 cup water
- 2 cups frozen corn - thawed
- 1/4 cup P.A.N. cornmeal
- 1/3 cup sugar
- 2 tablespoons heavy cream
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- Preheat the oven to 375 degrees.
- Whip the butter in a mixture until creamy.
- Add masa harina and water 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 about 3 cups of water into the larger baking dish, to create a water bath.
- Bake for 50-60 minutes or until the corn cake is cooked through.
- Remove from the oven and take the smaller dish out of the larger one.
- Let the corn cake cool for 10 minutes before serving.
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- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.