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. Â The first time I ordered it, I didn’t know what to expect. Â 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. Â It’s soft and is bursting with corn flavor. Â 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. Â 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. Â Really, though, it would great with just about anything you served it with….or all by itself. Â 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. Â 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. Â 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. Â 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. Â 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. Â They devoured the entire pan of it in one sitting. Â This is definitely one recipe that I will be making again!
Restaurant Style Mexican Corn Cake
Mexican Corn Cake
Ingredients
- 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
Instructions
- 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.
Estimated Nutritional Information
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/
