Real Recipes From Real Home Cooks ®

mexican sweet corn cake

(1 rating)
Recipe by
Pat Duran
Las Vegas, NV

This cake is delicious. Do not over bake or use extra corn. I made this in my 9-inch spring-form pan. My family and neighbor loves it as much as I do. My son loves it because it isn't overly sweet.

(1 rating)
yield 8 -10
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For mexican sweet corn cake

  • 3 c
    fresh corn, yellow,husked
  • 1/4 c
    fine yellow cornmeal
  • 1 can
    14 oz. sweetened condensed milk,eagle brand best
  • 3/4 c
    plain yogurt
  • 1 1/4 c
    plus 2 tabl. spoons all purpose flour
  • 2 Tbsp
  • 2 tsp
    baking powder
  • 1/4 tsp
    regular salt
  • 2 lg 2 large egg yolks
  • 1/2 c
    canola oil
  • 1/2 jar
    caramel ice cream topping
  • powdered sugar

How To Make mexican sweet corn cake

  • 1
    Heat oven to 350^ with rack in middle position. Spray a 9-inch cake pan with non-stick butter spray. Place a piece of wax paper on bottom of pan. Using a sharp knife, cut kernels from ears of corn. Measure 1 1/2 cups only and add to blender.
  • 2
    Next add the cornmeal, condensed milk and yogurt, then puree until really smooth. Now let it stand for 10 minutes.
  • 3
    Meanwhile in a small bowl, whisk together the flour, cornstarch, baking powder and salt. Set aside.
  • 4
    To the blender add the eggs and estra yolks, and the oil; blend on low until smooth. Pour the puree mixture into a large bowl. Add the flour mixture and whisk just until evenly moistened and lumps of flour remain.
  • 5
    Pour into prepared cake pan. and bake until golden and a toothpick inserted comes out with very little dry cake crumbs. 45 minutes.
  • 6
    Cool in pan on wire rack for 30 minutes. Loosen sides with knife then invert onto the rack and lift off the pan. Re-invert to a serving platter and cool completely at least 1 hour. Spread top with the caramel sauce, then sprinkle with powdered sugar.

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