Sweet Corn Cake
This Summer is about to end and it goes with some things that I like about it. Produce, yes, the fresh summer array of produce from our local farmers: zucchini, tomatoes, peppers, herbs, fruits and of course, corn. Juicy, sweet and tender corn is one of my country’s staples used every day to make corn tortillas and an endless variety of tamales, corn masa, antojitos, atoles, soups, and desserts, without forgetting roasted corn with ground piquin pepper, lemon, and salt.
This Corn Cake is so easy to make that you won’t believe you didn’t know about it before. Did I mention easy? It is. So, go ahead and get yourself some fresh corn while they are still available and prepare this delightful dessert.
This cake came out mostly like a soufflé than a cake since corn here in the States is juicier than the one we have in Mexico. Next time, I will let the corn dry out a few days on the kitchen counter to get a denser texture. My favorite recipe does not use flour if using Mexican fresh corn. Anyway, this cake was all gone in less than 24 hours.
So, if you are wondering what to do with that fresh corn at the market, here is your chance.
How to make Sweet Corn Cake
Instructions:
- Preheat oven to 350 (180) degrees. Grease and lightly flour a 13 x 9 x 2-inch baking pan (or two 9 x 1 1/2-inch round pans. Set aside. (Please check the ingredients list below)
- Remove the husks and the silk from the corn and cut the kernels off as close to the husk as possible without removing any of the husks. You should have about 5 cups of kernels.
- Place corn in your blender and mix until you have a creamy chunky texture.
- In a mixing bowl cream the butter using an electric hand mixer. Add sugar, egg yolks and continuing beating. Then mix in the corn mixture, baking powder, and flour.
- In a separate bowl, using a hand mixer, whip the egg whites until glossy and firm. Add 1/4 of the egg whites mixture to the corn batter. Continue to add the whites by thirds, folding very gently.
- Pour the mixture into the baking pan.
- Bake in the oven for 1 hour or until a wooden pick inserted near center of the cake comes out clean, or until cake springs back when touched lightly in the center. It will have a nice golden color when done. In some parts of Mexico, it is served with Mexican cream and roasted Poblano peppers strips, but I just like it as a dessert.
- 4 eggs yolks and egg whites separated
- ½ cup all purpose flour
- 1 stick of butter equivalent to 1/2 cup, or 4 ounces, or 113 grams
- ¾ cup sugar
- 1 tsp. of baking powder
- 6 white corn cobs about 5 cups of corn kernels
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Preheat oven at 350 (180) degrees. Grease and lightly flour a 13 x 9 x 2-inch baking pan (or two 9 x 1 1/2-inch round pans. Set aside.
-
Remove the husks and the silk from the corn and cut the kernels off as close to the husk as possible without removing any of the husk. You should have about 5 cups of kernels.
-
Place corn in your blender and mix until you have a creamy chunky texture.
-
In a mixing bowl cream the butter using and electric hand mixer. Add sugar, egg yolks and continuing beating. Then mix in the corn mixture, baking powder and flour.
-
In a separate bowl, using a hand mixer, whip the egg whites until glossy and firm. Add 1/4 of the egg whites mixture to the corn batter. Continue to add the whites by thirds, folding very gently.
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Pour the mixture into the baking pan.
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Bake in the oven for 1 hour or until a wooden pick inserted near center of cake comes out clean, or until cake springs back when touched lightly in the center. It will have a nice golden color when done. In some parts of Mexico it is served with Mexican cream and roasted Poblano peppers strips, but I just like it as a dessert.
¡Buen provecho!
Mely,
PS. If you would like a similar recipe in Spanish visit my friend Nora’s blog Gusta Usted.
That looks lovely, I'm going to try it.
Speaking of corn, a couple of my aunts were complaining about some sweet corn they bought the other day. "We boiled it and boiled it for at least an hour," they said, "but it never got any softer." See, I told you the women in my family were terrible cooks. Glad you're posting again.
si donde andaba?
oh me encanta esta receta.. me dan ganas de hacer tamales de elote.
Looks delish! Lots of work to make corn torts. I do make my own flour tortillas. Thx for sharing.
¡Qué bueno que estás de vuelta al blog!
I completely love this recipe!
Mely !!!!!
cómo explicarte el gusto que me dá ver de nuevo en movimiento tu blog…!!! gracias…
Me encantó la receta y en las fotos se vé tu dedicación…por favor ya no te ausentes ok? 😉
con cariño
PILY
We are glad to see a new recipe from you! We have dryer corn here in Bosnia like in mexico so it should come out perfect for us. Thanks again for sharing your recipes and we are looking forward to more!
Prijatno!
Una receta estupenda, te ha quedado precioso, que bueno el maíz en casa nos encanta.
besoss
buen finde
Hello to all!
Kirby, maybe that corn was old. I like your funny post.
Hola Gloria,
I know making flour tortillas could be even more therapeutic that making corn tortillas. 🙂
Casey,
So glad to hear about you. Just make sure the corn is still fresh and not completely dry.
Happy saturday.
this corn cake looks so good I am going to have to make it – thanks for the inspiration.
Querida Mely, por fin!!
el pan de elote me encanta, aquí tenemos nada mas maíz amarillo bastante dulzón, de hecho casi no se necesita agregar azúcar.
Y no vuelvas a desaparecer!
Tlaz
Que ricoo!!! nos encanta el elote en casa, y justamente en esta epoca hay muuucho elote!
felicidades atrasado por tu cumple, y gracias por tu felicitación para mí 🙂
Eres de virgo también, tremendaaa!!! jajaja
besos
Gaby
Gracias Mely por tan excelente receta que estas compartiendo, Saludos
Mariana
We went for making the corn cake today 🙂 and realized you don't have the measurements for how much butter to use. lol
So I guessed 1 cup of butter but after the baking process we believe that 3/4 cup would have been better and our corn is tooooooo moist as well. It was still great with our tortilla soup though.
Vanessa loved it!
Hvala puno!
I was wondering if I can make it with sweetcorn instead of corn. Please help.
Hello Anilu,
Sorry the late reply. Yes, you can use sweet corn but you better leave it to dry overnight. Remove the husks and let it on your kitchen counters over night. Sweet corn is juicier and if you do not let dry a little you would end with a souffle instead of a cake. Other option would be to add extra flour to compensated for the juicier corn.
Gracias por tu visita.
Mely
Thanks for your reply. I made it today and turned out amazing. It was a bit too moist but next time I will let it dry longer. The taste was fab. Gracias otra vez Mely
Hola Anilu,
Glad to know it worked.
Estuve visitando tu blog ojala siquieras escribiendo No he encontrado mucha gente de Tabasco que tenga blogs en ingles. Yo vivi 5 anios en Tabasco, asi que parte de mi tambien es Tabasquena. 🙂
Saludos y un abrazo.
Mely
En realidad no habia encontrado alguna receta que se asemejara al pan de elote tan delicioso que venden por estos, rumbos la tomare e igual la compartire con familia en Canada que también extrañan este delicioso pan.
Gracias
Excellent recipe! I love sweet corn cake and this tasted fabulous! Thanks for a great recipe!
Muchas gracias por cada una de tus recetas, yo tambien como mexicana y viviendo lejos de mi familia me gusta compartir mis tradiciones y cultura con la familia de mi esposo, ya que todos son americanos.
Y tu pagina es la 1ra que encuentro que te motiva a una nueva aventura en la cocina.
Thank you so much, Mely.
Hola Elihanline,
El blog lo empece pensando en mi hijo adolescente, que algun dia, el quisiera recrear lo que le cocino cuando ya sea un adulto y forme una familia. Pero luego tambien pense en todos los mexicanos que extrañana la comida de sus propias madres o abuelas. Quisiera que con cada receta les pudiera dar mas que un platillo, un abrazo.
Saludos y que cocines muy rico.
Mely
could you substitute the flour with masa flour to make this recipe gluten free? It look so good!
Yes, you can ! It works really good.
Happy cookig.
Hi Mely, I've really enjoyed following your recipes, and so far with great success! I've made the red pozole and the menudo, my family and I have enjoyed them so much. Today I'm trying tortillas de harina. Thanks for the wonderful recipes!