How To Make Mexican Sweet Corn Cake | Rockin Robin Cooks

This Mexican sweet corn cake is soft, moist and delicious! It goes with any Mexican dish. It's like cornbread only more savory, moist and slightly sweet.
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Mexican Sweet Corn Cake
Ingredients:
1 15 ounce can whole kernel corn, organic, drained
¼ cup or more whole milk
⅓ cup cornmeal,
⅓ cup brown sugar, packed
½ tsp. Baking powder
½ tsp. Vanilla extract
⅓ cup butter, organic, softened
¼ tsp. Salt

Directions:
Preheat oven to 375 degrees F.

Place the cornmeal in a blender or food processor and blend a few seconds to make a flour. Then place the corn into a blender along with the milk and pulse. Leave the corn chunky like cream style corn.

In a medium size bowl add the corn meal, brown sugar, salt, and the baking powder. Whisk to combine.

In a large bowl, cream the butter with a hand mixer until creamy. Add the vanilla extract and mix to combine. Then add about ⅓ of the dry ingredients to the butter along with with ⅓ of the corn mixture. Use the hand mixer to combine. Repeat the process until all of the dry ingredients and the corn mixture are incorporated into the butter.

Pour the batter into an 8 x 8 inch baking dish and smooth out the mixture. Cover with foil and place the dish into a larger baking dish and fill the bigger dish with hot water until it comes up halfway on the cake dish.

Carefully place in the oven at 375 degrees F and bake for 55 to 60 minutes.

When the cake is done, carefully remove it from the oven and take the cake out of the water bath and let cool.

This dish is great served with any Mexican dish or any dish you like.

Thanks for watching and sharing!
Rockin Robin
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