Sweet Corn Cake

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Sweet Corn Cake

The first time I had sweet corn cake, I was sitting at a sidewalk table at a quaint Cuban restaurant in Washington D.C. I don't remember the rest of the meal, but those corn cakes are permanently seared in my memory. I've searched for a recipe to replicate those cakes, and this one is close.

  • Prep Time: 30 mins
  • Cook Time: 50-60 mins
  • Servings: 8


  • 1/2 cup(s) unsalted butter, softenend
  • 1/3 cup(s) masa harina
  • 1/4 cup(s) water
  • 1 1/2 cup(s) frozen whole kernel corn, slightly thawed
  • 1/4 cup(s) cornmeal
  • 1/3 cup(s) sugar
  • 2 tbsp(s) heavy whipping cream
  • 1/4 tsp(s) salt
  • 1/2 tsp(s) baking powder
  • 1/4 cup(s) roasted red pepper, finely chopped
  • 1 1/2 tbsp(s) cilantro, chopped


1. In a mixing bowl, beat butter until it is light and creamy. Add the masa harina and water then beat until well mixed.

2. In a food processor, process corn, leaving small chunks. Add corn to the butter mixture.

3. In a medium bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to butter mixture and combine. Spread batter in an ungreased 8 X 8 inch baking dish. Cover with aluminum foil and place pan in a 9 X 13 inch baking dish filled 1/3 of the way with warm water.

4. Bake at 350 degrees for 50-60 minutes. Corn cakes should be moist. Cool slightly before serving.

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