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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1/2 cups - butter, softened
  • 1/3 cups - masa harina (corn flour - in Mexican section)
  • 1/4 cups - water
  • 1 1/2 cups - whole-kernel corn, if frozen, thaw, or use canned or fresh
  • 1/4 cups - cornmeal
  • 1/3 cups - sugar
  • 2 tablespoons - heavy whipping cream, OR milk, if desired
  • 1/4 teaspoons - salt
  • 1/2 teaspoons - baking powder
  • Directions:

    1. In a medium bowl, beat butter until it is creamy. Add masa harina, cream and water; beat until well mixed.

    2. Stir corn into the butter mixture (if desired, can process corn in blender or food processor, but leave chunky still).

    3. Add cornmeal, sugar, cream, salt and baking powder to corn flour mixture and stir well to combine. Pour batter into an ungreased 8-x-8-inch baking pan; smooth batter and cover with aluminum foil.

    4. Place pan into a 9-x-13-inch baking pan that is filled one-third of the way with water.

    5. Bake at 350 degrees for 50-60 minutes. Allow to cool 10 minutes. (Use an ice cream scoop or large serving spoon for easy removal from pan).

    Brief Description

    Reminiscent of sweet corn cakes served in local Mexican restaurants; texture is like spoon bread.

    Main Ingredient:


    Category:  Quick Breads

    Cuisine:  American

    Prep Time: 15 min
    Cook Time: 1 hour(s)


    If you do not have masa harina, mix 1/3 cup of flour with 1 tablespoon of cornmeal to replace the 1/3 cup of masa harina.

    Use creamed corn instead of whole kernel corn, if desired, but then eliminate 1/4 cup of water.


    adapted from all recipes

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    Posted On:

    February 23, 2016

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