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Sweet Mexican Corn Cake

A comforting and versatile dessert that combines sweet corn, vanilla, and cinnamon for a delightful taste experience, perfect for both casual meals and festive occasions.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert, Snack
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour Swap with whole wheat pastry flour for a nuttier bite.
  • 1 cup sugar Reduce to 3/4 cup for a less sweet, more cornbread-like cake.
  • 2 teaspoons baking powder
  • 0.5 teaspoons baking soda
  • 0.5 teaspoons fine sea salt
  • 0.5 teaspoons ground cinnamon Optional, warms the flavor like a cozy blanket.
Wet Ingredients
  • 3 large eggs Room temperature; use 2 eggs plus 1/4 cup applesauce for a healthier option.
  • 1 cup buttermilk Yogurt thinned with milk is a great substitute.
  • 0.5 cups unsalted butter, melted Coconut oil can be used for a dairy-free option.
  • 2 teaspoons pure vanilla extract
  • 1 zest lime Optional, brightens the sweetness.
Main Ingredients
  • 2 cups corn kernels Fresh or frozen, thawed; canned works in a pinch but fresh is preferable.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease an 8-inch square or 9-inch round baking pan and line the bottom with parchment for easy removal.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
  3. In a separate bowl, beat the eggs lightly, then whisk in the buttermilk, melted butter, vanilla, and lime zest.
  4. Stir the wet ingredients into the dry until just combined. The batter should be thick but pourable.
  5. Fold in the corn kernels.
  6. Pour the batter into your prepared pan, smoothing the top with a spatula.
  7. Bake for 40 to 50 minutes, until the top is golden and a toothpick inserted into the center comes out mostly clean.
Cooling and Serving
  1. Let the cake cool in the pan for 15–20 minutes before transferring to a rack.
  2. Serve slightly warm or at room temperature.

Notes

For variations, try adding candied pineapple or cheddar cheese, or serve with ice cream. Store tightly wrapped for 2 days at room temperature or 5 days in the fridge.