Sweet Corn Cake

This Sweet Corn Cake is a delightful, rustic dessert that bridges the gap between savory tamale and sweet cake. Using masa harina and frozen corn, it delivers a unique texture that is dense yet moist, with bright, natural corn flavors. It is traditionally baked in a water bath to ensure even cooking and a tender crumb. Perfect for holiday gatherings or as a comforting treat on a cool afternoon, it pairs beautifully with hot chocolate or coffee. Simple ingredients come together to create a memorable dish that highlights the freshness of corn in a comforting, home-style presentation.

Cooking Method: Baking, Boiling

Cuisine: Mexican

Courses: Desserts

Difficulty: Advanced

Servings: 8

Calories: 233.4

Dietary: Gluten-free, Vegetarian

Description

This Sweet Corn Cake is a delightful, rustic dessert that bridges the gap between savory tamale and sweet cake. Using masa harina and frozen corn, it delivers a unique texture that is dense yet moist, with bright, natural corn flavors. It is traditionally baked in a water bath to ensure even cooking and a tender crumb. Perfect for holiday gatherings or as a comforting treat on a cool afternoon, it pairs beautifully with hot chocolate or coffee. Simple ingredients come together to create a memorable dish that highlights the freshness of corn in a comforting, home-style presentation.

Ingredients

1/2 cup Butter -- softened
1/3 cup Masa harina
1/4 cup Water
1 package Frozen corn -- 10 ounce, thawed
1/3 cup Sugar
3 TB Yellow corn meal
2 TB Heavy cream
1/4 ts Baking powder
1/4 ts Salt

Directions

1
Preheat oven to 350&# 194;Â°F (175ÃÂ°C).
2
Grease an 8-inch square baking pan thoroughly.
3
Beat the softened butter in a large mixing bowl until creamy and smooth.
4
Gradually beat in the masa harina until well combined.
5
On low speed, beat in 1/4 cup of water until incorporated.
6
Place the thawed frozen corn in a food processor and process until coarsely chopped.
7
Stir the processed corn into the masa mixture.
8
In a small bowl, combine sugar, cornmeal, heavy cream, baking powder, and salt.
9
Stir the sugar mixture into the corn and masa mixture until uniform.
10
Pour the batter into the prepared baking pan.
11
Cover the pan tightly with aluminum foil.
12
Place the covered pan inside a larger baking pan.
13
Carefully pour boiling water into the larger pan until it reaches halfway up the sides of the smaller pan.
14
Bake for 50 minutes, or until the cake is set in the center.
15
Carefully remove the baking pan from the hot water bath.
16
Remove the foil and let the cake stand for 15 minutes before serving.
17
Sprinkle with sliced chiles and parsley if desired before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 233.4kcal

% Daily Value *
Total Fat 24.6g38%
Saturated Fat 15.3g77%
Cholesterol 64.5mg22%
Sodium 196.1mg9%
Total Carbohydrate 4.1g2%
Dietary Fiber 0.5g2%
Sugars 0.7g
Protein 1.0g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the frozen corn is fully thawed before processing to achieve a consistent texture.

The water bath (bain-marie) is essential for this recipe as it provides gentle, moist heat that prevents the cake from drying out and ensures even cooking.

Handle the hot water bath with extreme care to avoid burns. Use oven mitts when removing the pan.

If fresh corn is available, it can be substituted for frozen corn for a brighter flavor.

This cake is best served warm or at room temperature. It can be stored covered at room temperature for up to 2 days.

Keywords: corn cake, mexican dessert, masa harina, savory sweet, water bath, cornbread cake, holiday treat, vegetarian dessert, cornmeal, chile garnish, moist cake, traditional recipe, corn pudding, easy baking, party food, comfort food, corn dish, dessert cake, masa recipe, corn snack

Read it online: https://www.chefs-mate.com/recipe/sweet-corn-cake/