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Restaurant Style Mexican Corn Cake recipe
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Mexican Corn Cake

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Side Dish
Cuisine: Mexican
Keyword: cake, corn
Servings: 6
Calories: 298kcal
Author: Christina Hitchcock


  • 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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