Mexican Sweet Corn Cake Recipe – Best, easy sweet corn cake pairs amazing with your favorite Mexican main courses, chilis, and more! With only four ingredients, this corn cake is so easy to make and absolutely delicious!
My favorite thing to pair Mexican Sweet Corn Cake with is enchiladas, refried beans and rice. Just like you would get at a Mexican restaurant! The sweet corn cake compliments the flavors of enchilada sauce so well!
You can also pair this corn cake with your favorite chili, soups, and more! If you ever have had Cheesecake Factory’s Sweet Corn Tamale Cakes, then you know you can also just top the corn cake with salsa, sour cream and guacamole and eat it like that.
This recipe will make one 8″x8″ loaf which will serve about 6 people. If you are cooking for a large crowd, simply double the recipe. Store leftovers covered in the fridge for up to 2-3 days.
Ingredients you need to make Mexican Corn Cake:
Jiffy Corn Mix – You’ll need 1 box jiffy corn muffin mix. There aren’t any substitutions for this ingredient.
Butter – Salted or unsalted butter both work great in this recipe.
Cream of Corn – One 15 oz can of cream of corn. No substitutions.
Honey – You can also use brown sugar or agave nectar as a substitute for the honey.
Tools you need to make corn cake:
8″x8″ Baking Dish – – You can also use a 9″x5″ bread dish.
Mixing Bowl – To mix up the corn cake mixture.
Whisk – To whisk up the corn cake mixture. You can also just use a fork or mixing spoon.
Measuring Spoon – To measure the honey.
How to make Mexican Sweet Corn Cake:
Preheat oven to 350 degrees.
Lightly grease an 8″x8″ baking dish.
In a large mixing bowl, add all ingredients and whisk to fully combine.
Pour corn cake mixture into the baking dish and bake for 25-30 minute. When done, edges will be lightly golden and a knife should run through the cake and come out clean.
Let cake cool, slice or scoop and serve! Enjoy.
Store leftovers covered in the fridge for up to 2-3 days.
Main courses to serve with corn cake:
Ground Beef Enchiladas – Layered with flour tortillas, ground beef, onions, green bell pepper, the best homemade enchilada sauce, and melty cheese!
Shredded Chicken Enchiladas – Shredded salsa chicken wrapped in tortillas with jack and cheddar cheeses smothered in red enchilada sauce baked to perfection!
Carne Asada Street Tacos – Delicious marinated carne asada served on lightly grilled corn tortillas with fresh cilantro, chopped onion, sliced radishes and avocado salsa verde.
Baked Chicken Flautas – Shredded chicken rolled in flour tortillas baked to crispy perfection. These flautas make for a perfect appetizer, party food, lunch or dinner!
More recipes like sweet corn cake:
Best Moist Cornbread – Delicious, fluffy and moist cornbread is the perfect pair for your favorite chili’s, grilled meats, and much more. Top with warm butter and honey for the perfect slice.
Creamy Corn Casserole – Creamy and cheesy corn casserole is slightly sweet, mostly savory and absolutely mouthwatering delicious! This recipe has quickly become one of my favorite side dishes.
Jalapeño Corn Cake – Deliciously sweet and spicy moist jalapeno corn cake is one of my favorite sides to serve up with Mexican food. This corn cake is super moist and will get you wanting more and more.
Skillet Cornbread – Moist, buttery and delicious homemade cornbread baked in a cast iron skillet. A touch of honey and fresh corn takes this cornbread to the next level. Slice and serve warm with butter and honey.
Mexican Sweet Corn Cake
- 1 box Jiffy Corn Muffin Mix
- 1/4 cup Butter melted
- 1 tbsp Honey
- 1 15 oz. Can Cream of Corn
- Preheat oven to 350 degrees.
- Lightly grease an 8"x8" baking dish.
- In a large mixing bowl, add all ingredients and whisk to fully combine.
- Pour corn cake mixture into the baking dish and bake for 25-30 minute. When done, edges will be lightly golden and a knife should run through the cake and come out clean.
- Let cake cool, slice or scoop and serve! Enjoy.