Mexican Sweet Corn Cake

Ingredients

• To greaseButter
• About 750 g (5 cups), from 7–8 earsFresh corn kernels
• 120 ml (½ cup)Whole milk
• 80 ml (⅓ cup)Double cream
• 60 ml (¼ cup)Water
• 135 g (⅔ cup)Granulated sugar
• 170 g, melted (12 tablespoons; 1½ sticks)Butter
• 55 g, melted (4 tablespoons; ¼ cup)Lard
• About 100 g (⅔ cup)Fine cornmeal
• About 120 g (1 cup)Masa harina
• 1 teaspoonSalt
• 1 tablespoonBaking powder
• ¼ teaspoonCayenne pepper

Instructions

1. 1

   Heat the oven

   Preheat the oven to 175°C (350°F) and put a kettle of water on to boil.

2. 2

   Grease the dish

   Butter a 23 × 33 cm (9 × 13-inch) baking dish and set it aside.

3. 3

   Prepare the corn

   Remove the kernels from the cobs and put them in a food processor.

4. 4

   Pulse the mixture

   Add the milk, cream, water and sugar. Pulse briefly, stopping when the mixture is coarse and the kernels are only slightly broken up.

5. 5

   Add the fats

   Pour in the melted butter and lard, then pulse until combined.

6. 6

   Mix the dry ingredients

   In a large bowl, stir together the cornmeal, masa harina, salt, baking powder and cayenne.

7. 7

   Rest the batter

   Add the corn mixture to the dry ingredients and stir to combine. Leave the batter to stand for 10 minutes so the dry ingredients can absorb the liquid.

8. 8

   Fill the dish

   Pour the batter into the prepared dish and place it inside a larger pan for the water bath.

9. 9

   Add the water bath

   Slide an oven rack out and set both pans on it. Carefully pour hot water into the outer pan until it reaches halfway up the sides of the cake dish, taking care not to let any spill into the batter.

10. 10

    Bake until set

    Bake for 50–55 minutes, until set. Gently touch the centre of the top: if it still feels liquid, bake for 5 minutes more. The cake should remain very soft, so do not bake it for longer than 55 minutes or it may dry out. As there are no raw eggs in the batter, err on the side of slightly underbaking if unsure.

11. 11

    Serve the cake

    Remove from the oven and scoop over chilli, or serve alongside roasted meat or spicy dishes. Serve hot, at room temperature or cold.

What is Mexican sweet corn cake?

This is a soft, spoonable corn bake rather than a sliceable, airy cake. It draws on Mexican ingredients such as fresh corn and masa harina, the nixtamalised corn flour used in many traditional dishes.

Here, sweet corn, cream, butter and lard make a rich, tender centre, while cornmeal and masa harina give it enough structure to hold together. It works especially well as a mild, buttery contrast to chilli or spicy mains.

Nutrition and macros by portion

The nutrition label shows one serving as written: 374 calories, 4g protein, 44g carbs, 22g fat.

The corn, sugar and corn-based flours provide most of the carbohydrates, while the butter, lard and cream account for much of the fat. Protein is relatively modest and comes mainly from the corn and dairy; pair a serving with beans, meat or another protein-rich main and vegetables to make a more balanced plate.

Choosing the corn and flour

Fresh kernels: Use ripe corn cut from the cob for the recipe’s fresh, sweet flavour. Pulse them only until roughly broken up so the finished cake still has some texture.

Fine cornmeal: Fine grains blend into the soft batter more evenly. If yours is coarse, the recipe suggests briefly processing it to a finer grain.

Masa harina: This gives the cake its characteristic corn flavour and helps the mixture set. It is not interchangeable with ordinary wheat flour.

Why the water bath matters

Gentle heat: The outer pan of hot water cushions the baking dish from the oven’s direct heat. This supports the cake’s soft, moist texture as it cooks.

Careful pouring: Add the water only after the pans are on the oven rack, and keep it out of the batter. Fill it to about halfway up the sides of the cake dish.

A coarse, creamy batter

Brief pulses: Stop processing when the kernels are just slightly broken up; blending until smooth would change the texture. The melted butter and lard need only be pulsed in until combined.

Ten-minute rest: Let the mixed batter sit for 10 minutes before baking. This gives the cornmeal and masa harina time to absorb some of the liquid.

How to tell when it is done

Set centre: After 50 minutes, gently touch the centre of the top. If it still feels liquid, return it to the oven for another 5 minutes.

Soft finish: The cake is meant to be very soft, so do not wait for it to become firm like a conventional cake. The recipe advises not baking beyond 55 minutes to avoid drying it out.

Serving ideas

With chilli: Scoop the warm cake over chilli, letting its mild sweetness balance the spicy dish.

As a side: It also suits roasted meats and other spicy dishes. Serve it hot if you like it warm and spoonable, or let it cool to room temperature or chill it.

Recipe notes & tips

• Pulse the corn in short bursts so it stays coarse rather than turning into a purée.
• Let the batter rest for the full 10 minutes before putting it in the oven.
• Set the pans on the oven rack before adding hot water to the outer pan.
• Pour the water slowly and keep it below the rim of the cake dish.
• Begin checking for doneness at 50 minutes, since the cake should stay soft.
• Serve with chilli or a spicy main to balance the cake’s buttery sweetness.

Variations

• Milder flavour: Omit the cayenne for a less spicy cake.
• More heat: Increase the cayenne slightly if you want a sharper contrast with the sweet corn.
• Coarse cornmeal: Pulse it in a small food processor until it reaches a fine grain.
• Chilli topping: Spoon the cake over a serving of chilli, as suggested in the recipe.
• Cold serving: Chill the cake and serve it cold or at room temperature.

Common mistakes to avoid

• Over-processing the corn: Blending it smooth removes the coarse texture; pulse only until the kernels are slightly broken up.
• Skipping the rest: The flours need time to absorb the liquid; leave the batter for 10 minutes.
• Spilling water into the cake: Pour slowly into the outer pan and avoid filling the cake dish itself.
• Waiting for a firm top: The finished cake is meant to be soft; check for a set centre rather than a firm, dry surface.
• Baking too long: Stop by 55 minutes to help prevent the cake from drying out.

How to store

Cool leftovers, cover and refrigerate for up to 3 days. Reheat individual portions gently in the microwave or warm the covered dish in the oven until heated through; it can also be served cold or at room temperature.

Frequently asked questions