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Sweet Mexican Corn Cake

Makes 8 Servings

This is a favorite in many Mexican restaurants in the USA

This sweet corn cake “stuff” is often served on your plate next to the beans and rice and made with masa harina, corn flour that is used to make tamales, and it can be found in your supermarket either with the cornmeal and flour, or where the other Mexican/Spanish items are stocked.


1/3 cup butter, softened

1/2 cup granulated sugar

3/4 cup milk

1/2 cup masa harina

4 cups of fresh or frozen corn kernels, thawed

1/2 cup corn meal

1/2 teaspoon baking powder

1/2 teaspoon salt


Preheat oven to 325 degrees F.

Cream softened butter together with sugar in a large bowl with an electric mixer until smooth. Add milk and masa and mix well.

Use a blender or food processor to puree 2 cups of corn until smooth. Add pureed corn to butter/masa mixture and mix well. Add corn meal, baking powder, salt and remaining corn and mix until combined.

Pour the mixture into an ungreased 8x8inch baking pan. Cover with foil and place it into a 9x13inch baking pan.

Add hot water to the larger baking pan until it's about 1/3 full. Bake for 1 1/2 to 2 hours or until the corn cake is firm in the center. Let it sit covered for 10 minutes before serving. To serve, scoop out 1/2 cup portions with a large spoon.

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