Sweet Corn Cake

This sweet corn cake recipe is not only super easy to make, but it's also perfectly sweet and perfectly fluffy. Plus, this cake tastes just like a classic Mexican sweet corn cake. So, if you know how good those cakes are, then you already know how good this one is.

The Best Sweet Corn Cake Recipe

If you've never had corn cake before, it basically tastes like cornbread but has the consistency and sweetness of a cake. To summarize, this corn cake tastes amazing! Plus, I put a convenient spin on the recipe that I think makes it even better.

In a traditional Mexican sweet corn cake recipe, you would use corn flour or masa harina. For this recipe, I've decided to simplify things and use a corn muffin mix. The mix has all the ingredients and flavor that we need to make a quick corn cake with the same delicious flavor.

By the way, if you're looking for great dinner recipes to serve with this Mexican corn cake, try this fideo soup or this Sopa de Conchas recipe! They are perfect complements to one another for a Mexican meal.

Ingredients You'll Need

• Butter- melted unsalted butter.
• Canned creamed corn- for the best filling texture.
• 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.
• Corn muffin mix- Jiffy corn muffin mix is my favorite, but any brand works!
• 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!

How To Store This Sweet Corn Cake

If you have any leftovers, don't worry, they taste delicious the next day! You can either wrap the baking dish tightly with plastic wrap or transfer the corn cake to an airtight container. Then, you can store it in the refrigerator for up to 3 days! If you want to keep it for longer, you can store the corn cake in the freezer for about 6 months.

To reheat, my favorite way is to warm the cake up in the oven. Just pop it in the oven at 350°F for about 5-10 minutes or until warm. You can also microwave it for 30 seconds or until warm.

More Mexican Recipes

• Birria tacos
• Taco casserole with Doritos
• Chicken empanadas
• Beef empanadas
• Chicken birria tacos
• Mexican candy shot