This Mexican Sweet Corn Cake is one of my favorite side dishes and brings me back to the sweet memories of my childhood! Also known as pan de elote, thus soft buttery corn cake finds the perfect balance between warm corn pudding and corn bread—so yummy! Lightly sweetened corn cake that’s fluffy, tender, and scoopable for easy serving. Now, let's make it!!
Mexican Sweet Corn Cake
- 1/4 cup coconut oil
- 1/3 cup masa
- 1/4 cup water
- 1 (15 oz) can fresh corn
- 1/4 cup cornmeal
- 1/4 cup coconut sugar
- 2 tbsp coconut milk
- 1/2 tsp baking powder
- 1/4 tsp salt
Preheat the oven to 350 degrees Fahrenheit. In a large bowl, beat the oil until creamy. Add the masa and water, and beat until incorporated. Set aside. Pulse the corn in the food processor, still leaving large chunks. Fold the corn into the butter mixture. Add the cornmeal, sugar, baking powder, and salt to the corn mixture and beat to combine. Pour in the milk and stir until just until incorporated. Pour into an ungreased 8x8" baking pan. Place the baking pan into a 13x9" baking dish with water filled up 1/3 of the way full. Cover the corn cake with foil. Place on the middle rack of the oven and bake for 50-60 minutes. Cool 10 minutes then use an ice cream scooper for serving. Enjoy!
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