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Sweet Mexican Corn Cake

A comforting, slightly sweet cake with bursts of corn and a caramelized top, perfect for family gatherings or a cozy dessert.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 can (15 ounces) whole kernel corn, drained swap with fresh corn if in season
  • 1 can (14–15 ounces) creamed corn adds moisture
  • 2 large eggs, beaten at room temperature for richness
  • 1/2 cup unsalted butter, melted and cooled slightly can use coconut oil for dairy-free
  • 1/2 cup sour cream or Greek yogurt use dairy-free yogurt for vegan option
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon optional, adds warmth
  • optional splash of tequila or orange liqueur for an adult, festive version
  • optional lime zest for brightness
Dry Ingredients
  • 1 cup all-purpose flour or substitute half whole wheat
  • 1 cup yellow cornmeal key for corn-forward flavor
  • 1 cup sugar reduce to 3/4 cup for a less sweet cake
  • 1 tablespoon baking powder for lift
  • 1/2 teaspoon salt

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9-inch round or square baking dish and line the bottom with parchment.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until evenly blended.
  3. In a separate bowl, combine the whole kernel corn, creamed corn, beaten eggs, melted butter, sour cream, vanilla, and cinnamon. Stir until glossy.
  4. Pour the wet mixture into the dry ingredients. Gently fold until just combined; don’t overmix.
  5. Transfer the batter to your prepared pan, smoothing the top with a spatula. For a caramelized top, dot with more butter or sprinkle sugar.
Baking
  1. Bake for 40–50 minutes until the top is golden brown and a toothpick comes out with a few moist crumbs.
  2. Let the cake cool for 10–15 minutes before slicing. Serve warm with whipped cream or ice cream.

Notes

This cake keeps well and is make-ahead friendly. For variations, you can add poblanos, queso fresco, or chocolate chips.