Before discovering the perfect Mexican sweet corn cake, you might be struggling to find a dessert that balances sweetness with a unique, custard-like texture. After trying this beloved treat, you’ll experience the delightful combination of cake and cornbread that’s sure to win over your taste buds. Ready to explore the history, traditional recipes, and even quick fixes for this iconic dish? Let’s dive in!

The Origins of Mexican Sweet Corn Cake

In Mexico, this simple yet delicious cake is often enjoyed for breakfast or as a dessert. It’s a staple in food markets and street stalls, frequently served with a dusting of powdered sugar or paired with fresh fruit like strawberries. The traditional version uses fresh Mexican corn, which is starchier and drier than the varieties typically found in the U.S. This characteristic gives the cake its distinctive texture and flavor.

Classic Recipe: Pan de Elote (Mexican Sweet Corn Cake)

This recipe captures the authentic taste of Mexican sweet corn cake, adapted for home kitchens.

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Ingredients

3 medium ears fresh corn preferably yellow, husked
36 grams 1/4 cup fine yellow cornmeal
14- ounce can sweetened condensed milk
57 grams 1/4 cup plain whole-milk yogurt (or Greek yogurt)
165 grams 1 1/4 cups + 2 tablespoons all-purpose flour
2 tablespoons cornstarch
2 teaspoons baking powder
1/4 teaspoon table salt
2 large eggs + 2 large egg yolks
1/2 cup grapeseed or other neutral oil
Confectioners’ sugar for serving
Fresh strawberries for serving

Instructions

Preheat the oven to 350°F. Grease a 9-inch round cake pan with cooking spray.
Using a knife, cut the kernels from the corn and measure 250 grams (1 1/2 cups). Add to a blender along with the cornmeal, condensed milk, and yogurt. Blend until smooth.
Let the mixture rest for 10 minutes. Meanwhile, whisk together the flour, cornstarch, baking powder, and salt in a bowl.
Add eggs, egg yolks, and oil to the blender and mix until smooth. Pour the puree into a large bowl and gently whisk in the dry ingredients until just combined.
Transfer the batter to the prepared pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Cool for 30 minutes, then invert onto a rack to cool completely. Serve with a dusting of confectioners’ sugar and sliced strawberries.

Quick and Easy Jiffy Corn Cake Recipe

For a simpler version, this recipe uses Jiffy cornbread mix and canned sweet cream corn.

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Ingredients

15- ounce can sweet cream corn
1 box Jiffy cornbread mix
1 stick of butter melted

Instructions

Preheat the oven to 425°F. Grease a 9×5 loaf pan.
Mix all ingredients in a bowl until well combined.
Pour the batter into the pan and bake for 25 minutes, or until golden brown.
Serve warm with a scoop for an authentic texture.

Serving Suggestions

Mexican sweet corn cake is versatile and can be enjoyed in several ways:

Breakfast: Serve warm with a cup of coffee or hot chocolate.
Dessert: Pair with fresh fruit like strawberries or drizzle with honey.
Side Dish: Accompany spicy dishes like chili or tacos for a sweet contrast.

Tips for Perfect Corn Cake

Use Fresh Corn: Fresh kernels yield the best texture and flavor. If using frozen corn, thaw and pat dry thoroughly to prevent a gummy texture.
Avoid Overmixing: Gentle mixing ensures the cake remains tender.
Experiment with Toppings: Dust with powdered sugar, add whipped cream, or try a drizzle of caramel.

Frequently Asked Questions

Complete your Mexican feast with a traditional fermented pineapple tepache to accompany your sweet corn cake.

1. Can I use frozen corn instead of fresh? Yes, but thaw and pat the kernels dry to avoid excess moisture, which can make the cake dense.

2. Is Mexican sweet corn cake authentic? While some variations like the Jiffy mix recipe may not be traditional, pan de elote is a genuine Mexican dish often enjoyed in various forms.

3. Can this cake be made ahead of time? Absolutely. Store it in an airtight container at room temperature for up to two days or refrigerate for up to a week.

Explore different cultural approaches to side dishes, from sweet Mexican corn cake to savory Italian potato tortino.

Mexican sweet corn cake is a delightful treat that bridges the gap between sweet and savory. Whether you’re recreating a traditional recipe or trying a modern twist, this dish is sure to please any crowd. Happy baking!