Mexican Sweet Corn Cake

This sweet corn cake is incredibly easy to make and turns out perfectly fluffy, moist, and sweet every single time. It has that classic Mexican sweet corn cake flavor—soft, tender, and lightly creamy with bits of real corn throughout. If you’ve ever had Chi-Chi’s corn cake or the sweet corn side served at Mexican restaurants, you already know how irresistible this dish is. This version gives you all of that same nostalgic flavor using simple ingredients and minimal prep.

Why This Is The Best Sweet Corn Cake Recipe

If you’ve never had sweet corn cake before, imagine the flavor of cornbread but with the softness and sweetness of cake. It’s incredibly comforting, and once you try it, you’ll understand why it’s a staple at so many Mexican restaurants. This recipe delivers that same authentic flavor, but I put a practical spin on the traditional method that I think makes it even better.

Traditional Mexican corn cake uses masa harina or corn flour to achieve its unique flavor and texture. Instead of tracking down specialty ingredients, I use corn muffin mix, which already contains the perfect blend of cornmeal, sweetness, and leavening. It gives you the same classic taste, but with a simpler and quicker prep—ideal for weeknight meals or when you need a crowd-pleasing side on the fly.

This sweet corn cake pairs beautifully with Mexican dishes. For a complete meal, serve it alongside my fideo soup, Sopa de Conchas, tacos, enchiladas, or grilled meats. It’s also a fantastic standalone treat with butter and honey. No matter how you serve it, this corn cake is guaranteed to become a new favorite.

Ingredients You'll Need

• 8 tbsps. Butter- melted unsalted butter.
• 15 oz. Canned creamed corn- for the best filling texture.
• 15 oz. Whole kernel corn- I used a can. You can use frozen corn; you'll just want to make sure you thaw and drain it first.
• 8 oz. Corn muffin mix- Jiffy corn muffin mix is my favorite, but any brand works!
• ½ cup Sugar- to highlight the natural sweet corn flavor.

By the way, you can use everything in this recipe to make this corn souffle, Southern cornbread, Mexican street corn casserole, and classic corn casserole, so you'll definitely want to check those corn recipes out next!

How To Make Sweet Corn Cake

Step 1: Prep Work

First things first preheat the oven to 350°F (180ºC).

Next, go ahead and prepare an 8x8 inch baking dish with parchment paper. You'll want to do this so the cake doesn't stick to the baking dish.

If you don't have an 8 x 8 inch-baking dish, you can use a smaller pan. Just remember that the baking time will increase the thicker your corn cake batter is.

Step 2: Make The Corn Cake Batter

To make the corn cake batter, grab a large mixing bowl and add the unsalted butter, creamed corn, whole kernel corn, corn muffin mix, and sugar to it.

Then, mix everything together with a rubber spatula - or wooden spoon - until you have a thick batter that is relatively smooth. Some bumps and lumps are normal, but we want to make sure the muffin mix is fully mixed in and there are no streaks in the mixture.

Lastly, before baking, transfer the corn cake mixture into the prepared baking dish.

Step 3: Bake the Corn Cake 

Now it's time to turn the batter into this delicious sweet corn cake.

Bake the sweet corn cake for about 45 minutes or until golden brown. You can check to make sure it's done by inserting a toothpick in the center and making sure it comes out clean.

Once it's baked to perfection, slice your Mexican corn cake and serve warm.

Alternatively to slicing, you can use an ice cream scoop to scoop out your corn cake, as it will be fairly moist, so cutting with a knife may not do the trick. Enjoy!

Expert Tips for The Best Sweet Corn Cake

• Use room-temperature butter for better texture. Cold butter won’t mix smoothly with the cream-style corn. Softened butter blends into the batter evenly, giving the cake its signature fluffy, melt-in-your-mouth texture.
• Don’t skip the cream-style corn. This is what gives Mexican sweet corn cake its soft, moist, almost pudding-like consistency. Regular canned kernels on their own won’t create the same effect.
• Pulse the corn kernels for a smoother cake. If you want a more traditional Chi-Chi’s style texture, pulse the whole corn kernels in a food processor 3–4 times before mixing. This releases extra starch and moisture and makes the cake more tender.
• Avoid overmixing. Just like muffins, corn cake benefits from gentle mixing. Stir until the batter is just combined. Overmixing can make the cake dense instead of fluffy.
• Bake until just set, not dry. Sweet corn cake should be moist and tender—almost like a soft tamale. Remove it from the oven once the top is set and lightly golden. If it bakes too long, it can turn crumbly.
• Let it rest before slicing. Allowing the cake to cool for 10–15 minutes helps it firm up and makes slicing clean and easy. The texture becomes creamier as it rests.
• Customize the sweetness. This recipe is lightly sweet, but you can add an extra tablespoon of sugar or a drizzle of honey if you prefer a more dessert-like corn cake.
• Add butter on top for authentic flavor. A small pat of butter melting on top after baking gives the corn cake that classic Mexican restaurant flavor and a glossy, irresistible finish.

Mexican Sweet Corn Cake FAQS

What is sweet corn cake made of?

Sweet corn cake is traditionally made from masa harina, butter, cream-style corn, whole corn kernels, sugar, and baking powder. This version simplifies the process by using corn muffin mix, which already contains the right balance of cornmeal, sweetness, and leavening—making the recipe easier while still delivering authentic Mexican sweet corn cake flavor.

Why is my corn cake dry?

If your corn cake turned out dry, it likely baked too long or the batter didn’t contain enough moisture. Cream-style corn is key—don’t replace it with regular corn. Also check your oven temperature (some ovens run hot). Sweet corn cake should be slightly soft and moist when finished.

Can I use Jiffy corn muffin mix?

Yes! Jiffy is the most popular mix for this recipe. It gives the cake a consistent sweetness and tender crumb without needing masa harina. Use one 8.5-ounce box for an 8x8 pan.

Can I make sweet corn cake ahead of time?

Absolutely. Sweet corn cake reheats beautifully. You can bake it 1–2 days ahead, let it cool completely, then store it tightly covered in the refrigerator. Reheat in the oven at 300°F for 10–12 minutes to restore its soft, warm texture.

How do I store leftovers?

Store leftover sweet corn cake in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven. It stays moist thanks to the cream-style corn.

Can I freeze corn cake?

Yes. Let the cake cool completely, wrap tightly, and freeze for up to 2 months. Thaw in the fridge overnight, then warm in the oven at 300°F until heated through.

Is sweet corn cake the same as cornbread?

No. Cornbread is drier and bread-like, while sweet corn cake is softer, sweeter, and more moist—almost like a cross between cornbread and a fluffy tamale cake.

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