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    You are in: Home / Recipes / Mexican Sweet Corn Cake Recipe
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    Mexican Sweet Corn Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    Dawn's Note:

    I love Mexican Food! This is a tasty little side dish served at restaurants such as Chi Chi's, El Torito, and Chevy's Fresh Mex. This is more like a corn pudding, but I have known others to fry the dough into a pancake. Masa Harina, one of the ingredients, means corn flour. I have found it at major grocery chains or you can find it at a store that specializes in Hispanic foods. I could eat this for breakfast, lunch , and dinner.

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    Units: US | Metric


    1. 1
      Preheat oven to 350°F.
    2. 2
      Whip butter and shortening in a mixing bowl and beat until creamy.
    3. 3
      Add Masa harina slowly and mix thoroughly.
    4. 4
      Add water until cookie dough consistency and mix.
    5. 5
      Blend in corn kernels.
    6. 6
      Mix cornmeal, sugar, whipping cream, baking powder, and salt separately in a large bowl.
    7. 7
      Add masa harina mixture and mix until blended.
    8. 8
      Grease an 8x10 square pan and pour mixture into pan.
    9. 9
      Cover pan with foil and bake.
    10. 10
      Bake 40-50 minutes at 350 until it is consistency of custard.
    11. 11
      Allow to stand at room temperature for 15 minutes.
    12. 12
      May serve with an ice cream scoop or cut into squares.
    13. 13
      You may use a food processor and add ingredients as specified above.

    Browse Our Top Corn Recipes

    Ratings & Reviews:

    • on July 21, 2008


      This was so delicious! I always love the sweet corn cakes from the restaurants and have been wanting to make one for quite a while. I made it exactly as written - and it was wonderful! My family loved it - and we demolished the pan of it... I think they want it pretty regularly now - I know I do... I think that next time, I might just give the corn kernels a quick chop in the food processor - and I think I'll add just a smidge more sugar - maybe just another tablespoon of it. Now, some of my family disagreed and think it does not need any more sugar (perfect as is), but it seemed a little less sweet to me than some of the restaurant ones I've had. So, if you like corn cake sweeter than not - add a smidge, but if you think some of the restaurant ones are too sweet - leave it as is. I think it's a winner either way - and a new regular! If you're making it for more than 3 people, you might want to consider doubling it, as it went fast. Thank you so much!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 21, 2009


      I have tried many variations of this, and the pre-packaged Chi Chi's brand, at my local Publix Grocery, and THIS is the best I've ever had. It was so refreshing to be able to eat just a little more than what they give you at El Torito. I always used to call their portion, "a tease." Thank you for posting it.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 12, 2008


      This is sooo good!! If you are making a mexican dish, this is the perfect companion. I always have to make a double recipe, because everyone loves it so much. I have made a couple of variations, and it was still delicious: I used four instead of masa harina, and I use milk instead of whipping cream.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Mexican Sweet Corn Cake

    Serving Size: 1 (103 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 256.9
    Calories from Fat 140
    Total Fat 15.5 g
    Saturated Fat 7.7 g
    Cholesterol 30.6 mg
    Sodium 173.3 mg
    Total Carbohydrate 29.3 g
    Dietary Fiber 1.2 g
    Sugars 8.3 g
    Protein 2.9 g

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