One of our favorite items when going out to eat at Mexican Restaurants (and Cheesecake Factory) are sweet corn cakes. My family absolutely loves this decadent side dish. I have been trying for a few years to find a recipe to recreate it at home and I finally found one that works (with adjustments). I am amazed at how close the flavor and texture is to our nearby Mexican Restaurants (especially Don Pablo’s).
Time for some Corn Cake!
Copycat Recipe for Sweet Corn Cake
- 1/4 cup of butter, softened
- 1/3 cup masa harina
- 1/4 cup water
- 1 can creamed corn
- 1/4 cup cornmeal
- 1/3 cup white sugar
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- Using a mixer, beat butter until it is creamy. Add the masa harina and water. Beat until well mixed.
- Add creamed corn. Stir into the butter mixture.
- Add cornmeal, sugar, salt, and baking powder. Mix after adding each ingredient.
- Pour batter into 8 x 8 baking pan. Smooth batter and cover with aluminum foil.
- Place ungreased 8 x 8 inch baking pan into a 9 x 13 baking dish that is filled a third of the way with water.
- Bake in a preheated oven for 60 minutes.
- Optional: For a crispier crust (similar to Don Pablos), remove the pan from the oven. Remove the foil. Place the 8 x 8 baking dish under the broiler until browned.
- Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.