Escape to the vibrant flavors of Mexico with this irresistible Mexican Sweet Corn Cake recipe! This isn't your average cornbread; it's a tender, subtly sweet cake bursting with the fresh taste of corn, enhanced by a touch of lime and a hint of spice. Imagine a moist, fluffy texture that melts in your mouth, perfect for breakfast, brunch, or a delightful afternoon treat. The simple yet flavorful ingredients combine to create a cake that's both comforting and exciting, a perfect balance of sweet and savory that will leave you wanting more.
This recipe utilizes readily available ingredients and simple techniques to deliver exceptional results, even for beginner bakers. The unique combination of corn, spices, and a touch of sweetness results in a cake that's both familiar and surprisingly unique. Ready to embark on this culinary adventure? Let's dive into the step-by-step process to create this delightful Mexican Sweet Corn Cake.
Tools Needed
- Vitamix blender
- 8x8 baking dish
- Whisk
- Mixing bowls
Ingredients
- Whole kernel canned corn
- Cornmeal
- Brown sugar
- Whole milk
- Baking powder
- Vanilla extract: 1/2 teaspoon
- Salt
- Softened butter
Step-by-Step Instructions
Step 1. Prepare the Corn and Dry Ingredients
- Blend canned corn in a Vitamix blender with enough milk to create a cream-style corn consistency.
- In a bowl, whisk together cornmeal, brown sugar, salt, and baking powder.
Step 2. Combine Wet and Dry Ingredients
- In a separate bowl, cream together softened butter and vanilla extract.
- Combine the wet and dry ingredients alternately, mixing until just combined.
Step 3. Bake the Corn Cake
- Pour the batter into an ungreased 8x8 baking dish and smooth the top.
- Preheat oven to 375°F (190°C).
- Place the baking dish into a larger dish and add hot water to about halfway up the sides of the smaller dish (water bath).
- Bake for 55 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool slightly before serving.
Step 4. Serve and Enjoy
- Serve warm using an ice cream scoop.
Read more: No-Bake Carlota de Limon: Easy Mexican Lime Icebox Cake Recipe
Tips
- Making your own cream-style corn allows you to control the ingredients and avoid unwanted additives.
- The water bath helps create a moist and tender cake.
- Serve warm for the best flavor and texture.
Nutrition
- N/A
FAQs
1. Can I substitute the corn kernels?
Yes, you can use frozen corn (thawed) or canned corn, drained. Fresh corn will give the best flavor and texture though.
2. How do I store leftover cake?
Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. It's best enjoyed at room temperature.
This Mexican Sweet Corn Cake recipe is a delightful journey for your taste buds, offering a unique twist on a classic. Enjoy this simple yet impressive cake as a standalone treat or pair it with your favorite toppings for an extra special touch. Happy baking!