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–+ servings

Sweet Corn Cake

A traditional Mexican dessert that’s served in scoops, Sweet Corn Cake offers a unique, sweet, and savory flavor unlike any regular cake.
Couverts6
Preparation 10 minutes
Preparation time:50 minutes
Deel op Facebook Print Recipe

Equipment

  • 8-inch (20-cm) square baking dish
  • blender or food processor
  • electric mixer
  • Mixing bowl
  • aluminum foil
  • Ice cream scoop

Ingredients

For the Cake:

  • Nonstick cooking spray
  • 10 ounces 284 g frozen yellow corn kernels
  • ¼ cup 56 g nondairy butter
  • 2 tablespoons 24 g vegetable shortening
  • ½ cup 60 g masa harina flour (Maseca brand instant masa flour works well here)
  • 3 tablespoons 45 ml water
  • 3 tablespoons 26 g yellow cornmeal
  • ¼ cup 50 g granulated sugar
  • 2 tablespoons 30 ml soy creamer or nondairy milk
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Lightly grease an 8-inch (20-cm) square baking dish with cooking spray.
  • Use a blender or food processor to chop the corn kernels into small bits.
  • Set aside.
  • In a large bowl, beat together the butter and shortening using an electric mixer.
  • Slowly add the masa flour and drizzle in the water, mixing well.
  • Add the cornmeal, sugar, soy creamer, baking powder, and salt.
  • Mix thoroughly after each addition.
  • Add the chopped corn and stir on the lowest speed.
  • The mixture should be thick, sticky, and slightly lumpy from the corn.
  • Spread the mixture evenly in the prepared baking dish.
  • Cover the dish with aluminum foil and bake for 45 to 50 minutes, or until firm but still moist.
  • Remove from the oven and uncover.
  • Let the cake stand for about 15 minutes before serving.
  • Use an ice cream scoop to serve.

Notes & Wine Advice

Serving Tip:

Serve Sweet Corn Cake hot or at room temperature. Traditionally, it is served as a side dish alongside a meal, but it also makes a delightful dessert.

Wine Advice:

Pair this unique dessert with a light, refreshing white wine, like a Sauvignon Blanc, to complement the sweetness of the corn and butter.

Nutrition values

Calories: 250 kcal | Carbohydrates: 40 g | Protein: 3 g | Fat: 10 g | Sugar: 12 g
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Course; Dessert
Cuisine; Mexican
Diets; Dairy-Free / Egg-Free / Vegan / Vegetarian