This sweet corn cake tastes like a sweet cornbread that has a creamier, softer texture (like a spoon bread). I first had this delicious side dish at a Mexican restaurant in my husband’s home town.  I feel in love with it at first bite and have finally made an attempt to make it myself. 

It was so easy to make and tasted very similar to the  restaurant’s version.  I don’t know why I waited so long!

This was great alongside our tacos and would be tasty with any other Mexican dish.

Sweet Corn Cake

1/2 cup butter, softened
1/3 cup masa harina (Mexican corn flour)
1/4 cup water
1 1/2 cups frozen whole-kernel corn, thawed
1/4 cup cornmeal
1/3 cup white sugar
2 tablespoons heavy whipping cream
1/4 teaspoon salt
1/2 teaspoon baking powder

1. In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.
2. Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
3. In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8×8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9×13 inch baking dish that is filled a third of the way with water.
4. Bake in a preheated 350 degree oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.

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