Authentic Mexican Corn Cake Recipes

SWEET CORN CAKE

Steps:

• Preheat oven to 350 degrees and grease an 8 by 8 baking pan.
• mix together the melted butter cans of creamed and whole kernel corn. Then stir in the corn muffin mix and sugar.
• Bake about 40-45 minutes. The top will be nice and light brown.
• Use an ice cream scoop and scoop out a nice rounded scoop onto a plate and then ENJOY!

MEXICAN WEDDING CAKE

Steps:

• SIFT TOGETHER flour, soda, and sugar, and then add pecans.
• Next add slightly beaten eggs and the crushed Pineapples.
• Pour batter into a 9x13 cake pan that has been greased and flour.
• Bake 40 minutes at 350 degrees; cake will be dark.
• While cake is still hot, using a fork punch holes in top of cake.
• Mix icing with mixer until smooth and spread on cake while it is still hot!
• Let cake cool and serve.
• Enjoy!

MEXICAN CORN CAKE

Steps:

• Preheat the oven to 425 degrees F. Prepare a 9x5 loaf pan by spraying with cooking spray, or lightly greasing with oil. Set aside.
• Empty the contents of the can of Sweet Cream Corn, Cornbread Mix and the melted stick of butter into a medium bowl. Mix to incorporate the ingredients.
• Pour the mixture into prepared loaf pan, and place in the preheated oven for 25 minutes or until the top is golden brown.
• Use an ice cream or cookie scoop to serve the corn cake.

PAN DE ELOTE (MEXICAN SWEET CORN CAKE)

Steps:

• Preheat oven to 350 degrees F.
• Butter the pan.
• Flour the pan using 2 tablespoons flour.
• Add remaining butter, eggs, sweetened condensed milk, evaporated milk, vanilla, and half the corn to a blender.
• Blend until smooth.
• Add the remaining corn and blend.
• For more corn texture, blend slightly.
• For less corn texture, blend until smooth.
• In a bowl, add 1¾ cups of flour, baking powder, salt, and cinnamon.
• Stir to combine.
• Mix the corn mixture with the dry ingredients.
• Stir until well combined.
• Pour the batter into the pan.
• Bake for 45 minutes, or until a toothpick comes out clean.

SWEET MEXICAN CORN CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 10x15-inch baking pan. Sift the flour, baking powder, cinnamon, and salt together into a bowl. Set aside.
• Beat the butter and sugar together with an electric mixer in a large bowl until light and fluffy. Blend the eggs into the mixture one at a time. Stir the condensed milk and evaporated milk into the mixture. Add the flour mixture and mix until just incorporated. Fold the corn kernels into the batter, mixing just enough to evenly combine. Pour the batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

MEXICAN SWEET CORN CAKE

Steps:

• Preheat oven to 350°F.
• Whip butter and shortening in a mixing bowl and beat until creamy.
• Add Masa harina slowly and mix thoroughly.
• Add water until cookie dough consistency and mix.
• Blend in corn kernels.
• Mix cornmeal, sugar, whipping cream, baking powder, and salt separately in a large bowl.
• Add masa harina mixture and mix until blended.
• Grease an 8x10 square pan and pour mixture into pan.
• Cover pan with foil and bake.
• Bake 40-50 minutes at 350 until it is consistency of custard.
• Allow to stand at room temperature for 15 minutes.
• May serve with an ice cream scoop or cut into squares.
• You may use a food processor and add ingredients as specified above.