How to Make Sweet Corn Cake - A Step-by-Step Guide

Sweet Corn Cake, also known as pastel de elote, is a traditional Mexican dessert that combines the natural sweetness of corn with rich, creamy ingredients to create a decadent and irresistible treat. This moist and tender cake is typically enjoyed as a dessert or snack and is perfect for satisfying a sweet tooth.

This recipe calls for simple ingredients that are easy to find and can be easily adapted to suit your taste preferences. Whether you prefer a lighter, fluffier cake or a dens...

Read more

Ingredients

  • ½ cup butter, softened
  • ⅓ cup masa harina
  • ¼ cup water
  • 1 ½ cups frozen whole-kernel corn, thawed
  • ⅓ cup white sugar
  • ¼ cup cornmeal
  • 2 tablespoons heavy whipping cream
  • ¼ teaspoon salt
  • ½ teaspoon baking powder

Information

  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr 15 mins
  • Servings: 6
  • Yield: 1 8x8-inch pan

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Beat butter in a medium bowl until creamy. Add masa harina and water and beat until well mixed.
  • Process thawed corn in a food processor, but leave it chunky. Stir into butter mixture.
  • Mix sugar, cornmeal, cream, salt, and baking powder in a separate bowl. Add to masa harina mixture and stir to combine.
  • Pour batter into an ungreased 8x8-inch baking pan. Smooth batter and cover with aluminum foil. Place the pan into a 9x13-inch baking dish that is filled a third of the way up the side of the baking pan with water.
  • Bake in the preheated oven for 50 to 60 minutes.
  • Allow it to cool for 10 minutes. Use an ice cream scoop for easy removal from the pan.
  • Nutrition

    273 cal.

    • Total Fat: 18g
    • Saturated Fat: 11g
    • Cholesterol: 48mg
    • Sodium: 257mg
    • Total Carbohydrate: 28g
    • Dietary Fiber: 2g
    • Total Sugars: 13g
    • Protein: 3g
    • Vitamin C: 3mg
    • Calcium: 41mg
    • Iron: 1mg
    • Potassium: 153mg