For the best mexican corn cake recipe, you are in the right place. In spanish is pretty funny that corn has lots of names: maiz, elote, choclo, jojoto, etc.
Mexican corn cake is just great, we totally love it. In Mexico there is no good breakfast without corn tamales. I really like pancakes also, but corn tamales are one of my favorite breakfasts. I am actually not a fan of corn, but in tamales, I go crazy. Now, this recipe is not the tamales recipe but I needed to give you some context about my love for two corn recipes: corn tamales and the other one is corn cake, both similar but tamales are cooked in steam and corn cake is cooked in the oven.Jump to Recipe
Also, if you want to see one of our tamales recipes go check out our pineapple tamales recipe, and to see some other mexican recipes you can go to our flour tortillas recipe or our tacos de canasta recipe.
The recipe for this corn cake is not like the one of the typical american cornbread that calls for cornmeal and wheat flour. This recipe´s made with real corn kernels and just that with just a few other ingredients; only corn, as I once asked my grandma to make tamales with. She used to make tamales and corn cake with a small mill to grind the kernels and then mixed that with the rest of the ingredients; so you can only imagine the flavor of those grandma recipes, I do not think I make this recipe as well as she used to, but my mom makes it really similar.
Corn cake is one of the most typical “desserts” if you can actually call it that, because it isn´t really that sweet, in Mexico and also in our family, which I think depends on each family, but generally everything corn is welcome. Corn cake in my family has always been a classic because it´s easy to make and always brings good memories, that´s the best part about cooking.
It is important to mention that this recipe calls for white corn on the cob (not sweet), if you can find the ones with the leaves still on then it is even better. This type of corn is really easy to find in Mexico, and in that region, but I do know it is not that easy to find in some other countries, specially in Europe, it is harder to find.
This is why, to make you life easier, in this recipe we mention you can also use sweet yellow corn, or even canned corn, but do note that, in spite of getting a similar flavor, the texture isn´t the same because it feels less compact; in fact, my original family recipe does not even call for eggs, but I do think it is better to add egg just in case you use sweet yellow corn.
Regardless of the type of corn you can find, this recipe is great for any occasion.
- 24.7 oz (24 oz) (700 gr) Corn kernels white natural (not sweet) you can also do it with sweet corn or canned corn, but the texture will be less compact
- 3/4 C (5.3 oz) (150 gr) white sugar
- 1/2 C (4 oz) (112 gr) unsalted butter melted
- 2 eggs
- 1/3 C (2.7 fl oz) (80 ml) evaporated milk
- 1 pinch salt
- 2 tsp (0.5 oz) (14 gr) baking powder
Preheat the oven to 375º (180ºC). Grease a rectangular pan of about 14 x 9 inches (35 cm x 23 cm).
In a blender or a food processor blend the corn kernels until you get a smooth mixture.
Here you have two options: add the rest of the ingredients in the blender and blend until it all fully integrates or pour the blended corn in a bowl, and add the rest of the ingredients and mix using a whisk.
Once it´s all integrated, add in the greased pan and bale for 45-55 minutes until a wooden comes out clean when inserted.
Let it sit for 20 minutes before cutting and serving.