Description
This delicious Mexican Sweet Corn Cake is a moist, tender treat made from masa harina, sweet corn, and a blend of simple ingredients. Baked in a water bath to ensure a perfect custard-like texture, it offers a wonderful balance of sweetness and corn flavor that’s irresistible for dessert or a unique snack.
Ingredients
Scale
Main Ingredients
- 1 cup Masa Harina (You can substitute with all-purpose flour or fine cornmeal.)
- 1/2 cup Butter (Ensure it’s softened for the best results.)
- 1 cup Water (Essential for moisture.)
- 2 cups Frozen Whole-Kernel Corn (Make sure to thaw before using.)
- 1 cup Granulated Sugar (Adjust based on your taste preference.)
- 1/2 cup Cornmeal (Enhances the cake’s texture.)
- 1 cup Heavy Whipping Cream (For a lighter option, use half-and-half.)
- 1 teaspoon Salt (Essential for flavor harmony.)
- 1 tablespoon Baking Powder (Acts as a leavening agent.)
Instructions
- Prep and Preheat: Preheat the oven to 350°F (175°C) ensuring even cooking. Thaw the frozen whole-kernel corn before starting.
- Cream Butter and Combine Wet Ingredients: Cream the softened butter until fluffy. Mix in masa harina and water thoroughly to form a smooth batter base.
- Process Corn: Pulse the thawed corn in a food processor until chunky and stir it gently into the butter and masa mixture, keeping some texture.
- Mix Dry Ingredients Separately: In a separate bowl, whisk together the granulated sugar, cornmeal, heavy whipping cream, salt, and baking powder ensuring they are fully combined.
- Combine Mixtures: Fold the dry ingredients mixture into the corn batter carefully until just combined, avoiding overmixing to maintain tenderness.
- Prepare Baking Pan: Transfer the batter into an ungreased 8×8-inch baking pan and cover it tightly with aluminum foil to prevent drying.
- Create Water Bath: Place the baking pan inside a larger dish and fill the larger dish with water until the water reaches one-third up the sides of the smaller pan to ensure gentle, even baking.
- Bake: Bake in the preheated oven for 50-60 minutes. The cake should be set in the middle when done (a toothpick inserted should come out mostly clean with a few moist crumbs).
- Cool and Serve: Remove the cake from the water bath and foil, then let it cool for 10 minutes before slicing and serving.
Notes
- Make sure the butter is softened, not melted, for the best creaming results and cake texture.
- Thaw frozen corn completely for easier pulsing and even distribution in the batter.
- Baking in a water bath (bain-marie) helps create a moist, custard-like texture preventing the cake from drying out.
- You can substitute heavy whipping cream with half-and-half for a lighter cake if desired.
- Adjust sugar quantity to your preference for sweetness, especially if your corn is very sweet or not.
- Do not overmix the batter once you add dry ingredients to keep the cake tender.
- Allow cake to cool before slicing to help it set properly.
