Sweet Corn Cake Recipe

Name: Sweet Corn Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1/4 cup butter; 2 tablespoons shortening; 1/2 cup masa harina; 3 tablespoons cold water; 10 ounces corn kernels; 3 tablespoons cornmeal; 1/4 cup sugar; 2 tablespoons whipping cream; 1/4 teaspoon baking powder; 1/4 teaspoon salt

Servings: persons

1/4 cup butter
2 tablespoons shortening
1/2 cup masa harina
3 tablespoons cold water
10 ounces corn kernels
3 tablespoons cornmeal
1/4 cup sugar
2 tablespoons whipping cream
1/4 teaspoon baking powder
1/4 teaspoon salt

1
Place butter and shortening in mixer bowl and whip until soft. Continue whipping until fluffy and creamy. Add masa gradually while mixing, add water gradually and mix thoroughly.
2
Place corn kernels in blender or food processor fitted with metal blade coarsely chop. Stir into the masa harina mixture. Place (regular) cornmeal, sugar, whipping cream, baking powder and salt in large mixing bowl and mix quickly. Add masa mixture and mix lightly, just until blended. Pour into greased, 8-inch-square baking pan, and cover with foil.
3
Method 1: Bake in 350-degree oven 40 to 50 minutes or until corn cake has a firm texture.
4
Method 2: Place corn cake pan in a larger pan and pour boiling water half way up corn cake pan. Bake at 350 degrees 40 to 50 minutes, checking water level and adding more boiling water, if necessary. When cooked through, remove corn cake pan from water.
5
Let cooked cake stand at room temperature for few minutes before cutting into squares or using a small ice cream scoop to serve.
6
Store any leftovers in refrigerator.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup butter, 2 tablespoons shortening, 1/2 cup masa harina, 3 tablespoons cold water, and more.

Yes, Sweet Corn Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sweet Corn Cake

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