Mexican Dessert Recipes
Mexican Sweet Corn Cake
You might have enjoyed Mexican sweet corn cake as a side dish in a Mexican restaurant but did you know how easily you could make your own? Sweet corn cake is sweet and tasty and can be served alongside any Mexican meal. It is also sweet enough to serve as a Mexican dessert recipe, perhaps with some cajeta or maple syrup.
In this sweet corn cake recipe, corn is combined with sugar, cream, cornmeal, and several other ingredients. Sweet corn has a natural sweetness and is quite commonplace in many dessert recipes or, like this recipe, sweet recipes which are served as a side dish for a savory meal.
Traditional Mexican Sweet Corn Cake Recipe
Ingredients -
⅓ cup Mexican corn flour
½ cup softened butter
¼ cup water
2 tablespoons heavy whipping cream
¼ cup cornmeal
½ teaspoon baking powder
¼ teaspoon salt
1½ cups thawed whole-kernel corn
⅓ cup white sugar
Preparation:
Preheat the oven to 350ºF.
Beat the butter in a bowl until it is creamy, then add the corn flour and water.
Mix it all together well. Process the corn in a food processor but leave it chunky. Stir this into the butter mixture. In another bowl, mix the sugar, cream, cornmeal, salt and baking powder. Add this to the corn flour mixture and stir well.
Pour this batter into an un-greased 8 inch baking pan. Smooth it down and cover the pan with tinfoil.
Place the pan in a 9 by 13 inch dish which is one third filled with water.
Bake for 50 minutes to an hour, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes. You can use an ice cream scoop to remove chunks from the pan or cut it into squares. Serve this as a side dish with your favorite Mexican recipe.
Or if you want to Americanize it why not pour over maple syrup!
(Serves 6)
