A Beginner’s Guide to Making Mexican Sweet Corn Cake

Ingredients

• 1/2 cup unsalted butter, softened
• 1/3 cup masa harina (corn flour) – Do not substitute with cornmeal; masa harina has a finer texture.
• 1/4 cup water
• 1 1/2 cups fresh or frozen corn – If using frozen corn, let it thaw first.
• 1/4 cup cornmeal – Adds texture and enhances the corn flavor.
• 1/3 cup sugar – You can adjust the sweetness depending on your preference.
• 2 tablespoons milk
• 1/2 teaspoon baking powder – Helps the cake rise slightly.
• 1/4 teaspoon salt – Balances the sweetness.

Instructions

1. 1

   Set the oven to 350°F (175°C).

2. 2

   In a large mixing bowl, beat softened butter until light and creamy.

3. 3

   Add masa harina and water, then mix until combined. The mixture should be thick and slightly grainy.

4. 4

   In a food processor or blender, pulse the corn kernels until partially blended.

5. 5

   Stir the corn into the butter-masa mixture.

6. 6

   In a separate bowl, whisk together: Cornmeal

7. 7

   Sugar

8. 8

   Baking powder

9. 9

   Salt

10. 10

    Stir in milk until combined.

11. 11

    Gently mix the dry ingredients into the wet mixture. Do not over-mix, as this can lead to a dense cake.

12. 12

    Pour the batter into an ungreased 8×8-inch baking pan.

13. 13

    Place this pan inside a larger 13×9-inch baking dish.

14. 14

    Fill the larger baking dish with hot water, about one-third of the way up the sides of the smaller pan.

15. 15

    Cover the corn cake loosely with foil to trap steam.

16. 16

    Place on the middle rack and bake for 50–60 minutes.

17. 17

    The cake should be soft but set.

18. 18

    Let the cake cool for 10 minutes before serving.

19. 19

    Use an ice cream scoop or spoon to serve.