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Sweet Corn Cake

This is not a firm cornbread recipe, but a soft corn cake that is scooped out of the pan to serve.


Place butter in a mixing bowl and whip until soft and very fluffy. Add masa harina gradually while continuing to whip. Add water gradually and mix thoroughly. Place the corn in the bowl of a blender or food processor and coarsely chop. Stir the corn into the masa harina mixture.

In a large bowl, mix together the cornmeal, sugar, cream, baking powder and salt. Add the butter-masa harina mixture. Mix lightly until just blended. Pour into a greased 8-inch square pan and cover with foil. Place the pan in a larger pan and pour boiling water halfway up sides of corn cake pan. Bake at 350°F for 40-50 minutes, adding more boiling water if necessary.

Remove corn cake from oven and allow to stand at room temperature for 15 minutes before serving. Use a small ice cream scoop to serve.

Makes 9 Servings.

Sweet Corn Cake



Products Used in this Recipe

Flours & Meals
Golden Masa Harina Corn Flour

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Baking Aids
Sea Salt

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Gluten Free
Baking Powder

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Flours & Meals
Fine Grind Cornmeal

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1 Review

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Carole Rowsey July 3, 2013
This corn cake is sooooooooo good !! It\\\\\\\'s sweet and rich and moist. I have to make a doulbe batch when I make it or my husband eats it all and I don\\\\\\\'t get any! Try it. You\\\\\\\'ll see!!

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