Mexican Sweet Corn Cake

"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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Ready In:
1hr
Ingredients:
10
Serves:
6
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ingredients

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directions

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

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Reviews

  1. 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!
     
  2. Well, if my husband practically eating the whole pan isn't enough to indicate it was a good thing, I don't know what is. Our local Mexican restaurant that served this as a side recently closed. I sought out a copycat and this was delicious. Served alongside Taco Seasoned ground beef & black beans with brownies for dessert on this Cinco de Mayo. Thanks for sharing.
     
  3. 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.
     
  4. 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.
     
  5. The only reason I gave it three was because I didnt exactly follow the recipe I used a box of jiffy a can and a half of sweet creamed corn and in some i mixed in crushed jalepenoes for kick and used a muffin pan so that it came out just firm enough to hold it together until you got it in the plate.
     
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Tweaks

  1. 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.
     

RECIPE SUBMITTED BY

I?m ?originally from Texas, but now live in Florida. Still gotta have that spice though....love chipotle peppers, habaneros, and jalapenos. This is a picture of myself & my 2 daughters taken in Dec'06. I am working on my graduate degree, & still work as a nurse prn. When I'm not cooking and eating what I cook... I head for the gym to work out. As far as cookbooks, I love the church/ community cookbooks, where someone has dug out old handwritten recipes by granny and shared them with others-those are the best kind. If I had a month off, I'd for sure go hiking, would love to visit Australia and New Zealand.?
 
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