Sweet Corn Cake: The Dessert That’s Basically Summer on a Plate

Imagine biting into something so moist, sweet, and corny (in the best way possible) that you forget every dry, flavorless dessert you’ve ever suffered through. Sweet corn cake is that hero. It’s not quite cornbread, not quite cake, but 100% addictive.

Mexicans have known this for centuries, and now it’s your turn to level up. No fancy skills needed—just a few ingredients and a willingness to eat the whole pan. Ready to make your taste buds do a happy dance?

Why This Recipe Slaps

Sweet corn cake is the ultimate crowd-pleaser.

It’s buttery, slightly crumbly, and packed with sweet corn flavor that’s impossible to resist. The texture? A perfect cross between pudding and cake—moist but not mushy.

Plus, it pairs with everything: ice cream, whipped cream, or just your bare hands. And the best part? It’s stupidly easy to make.

No mixer, no fuss, just pure deliciousness.

Ingredients You’ll Need

1 cup unsalted butter, softened (because salted butter is for the weak)
1/3 cup masa harina (corn flour—don’t skip this)
1/4 cup water
1.5 cups corn kernels (fresh, frozen, or canned—just drain them)
1/2 cup cornmeal
1/3 cup sugar (adjust if you’re anti-sweet)
2 tbsp heavy cream (or milk, but cream wins)
1/2 tsp baking powder
1/4 tsp salt

How to Make Sweet Corn Cake: A Foolproof Listicle

Preheat your oven to 350°F (175°C). Grease an 8×8 baking pan or line it with parchment paper. Laziness wins here.
Blend the wet stuff: In a blender, mix butter, masa harina, water, and corn kernels until smooth.
If it looks like baby food, you’re on track.
Mix the dry stuff: In a bowl, whisk cornmeal, sugar, baking powder, and salt. No lumps allowed.
Combine everything: Pour the blended mixture into the dry ingredients. Add cream.
Stir until it’s uniform. Batter should be thick but pourable—like pancake batter’s cooler cousin.
Bake it: Pour into the pan and bake for 50-60 minutes. The top should be golden, and a toothpick should come out clean.
If it’s jiggly, give it more time.
Cool slightly: Let it sit for 10 minutes before slicing. Or don’t—we won’t judge your lack of self-control.

How to Store This Golden Goodness

Room temp is fine for 1-2 days if covered. For longer storage, refrigerate for up to 5 days or freeze for 3 months.

Reheat in the microwave (10-15 seconds) or oven (300°F for 10 minutes). Pro tip: Freeze individual slices for emergency dessert cravings.

Why You Should Make This ASAP

Besides being delicious? It’s gluten-free (if you care about that), uses simple ingredients, and works as a dessert or side dish.

It’s also a great way to use up leftover corn. And let’s be real—anything that makes people ask for the recipe is a win.

Common Mistakes to Avoid

Overbaking: This isn’t a sponge cake. It should be moist, not dry.
Skimping on butter: This is not the time for dieting.
Butter = flavor.
Using stale cornmeal: Check the expiration date. Musty cornmeal ruins everything.
Blending too little: If your batter has chunky corn bits, blend longer. Smooth is key.

Swaps and Subs Because Life Happens

No masa harina?

Use all cornmeal, but the texture will be denser. Vegan? Swap butter for coconut oil and cream for almond milk (but expect a slightly different flavor).

Want it sweeter? Add honey or maple syrup. Out of fresh corn?

Canned or frozen works fine—just drain it well.

FAQs Because You’re Curious

Can I make this without a blender?

Yes, but you’ll need to mash the corn well and whisk aggressively. A blender is way easier, though.

Why is my cake too crumbly?

You probably overbaked it or didn’t use enough butter. Moisture is your friend here.

Can I add cheese or spices?

Sure, but then it’s not sweet corn cake anymore.

Stick to the recipe first, then experiment.

Is this the same as Mexican corn cake?

Pretty close! Authentic versions might use crema or queso fresco, but this is a simplified version.

Final Thoughts

Sweet corn cake is the underrated dessert you didn’t know you needed. It’s easy, versatile, and tastes like sunshine.

Whether you serve it at a BBQ, potluck, or just eat it alone in the dark, it’s a winner. Now go make it—your future self will thank you.