NEED MORE INFO? Scan the QR code to go to the online recipe.
Recipe compliments of www.ITISAKEEPER.com
Mexican Corn Cake
Mexican Corn Cake is a sweet side dish inspired by a Mexican restaurant. After you have the first bite, you'll be in love.
Ingredients
- ½ cup Butter, softened
- ⅓ cup Flour
- 8.5 ounces Creamed corn, 1 can
- 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.
Christina's Notes
- This Recipe Can be Doubled: This is a great recipe for a party. Increase the ingredients proportionately and split it into two baking dishes before baking.
- Toppings: Top this yummy cake with lime wedges, sour cream, extra corn or salted Greek yogurt
- Add-Ins: Try adding salsa, pico de gallo, sliced tomatoes, sliced avocado or hot sauce.
- Shortcut: Use a box jiffy corn muffin mix and chopped fresh corn to make quicker version of this.