Mexican Sweet Corn Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A soft, tender sweet and savory corn cake made with masa harina and corn. This mild, slightly sweet side pairs well with Mexican meals or can be added to chili for extra body. Baked until golden.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2/3 cup masa harina ((corn flour))
- 2/3 cup sugar
- 1/2 cup yellow cornmeal
- 1½ teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup sweet corn (roughly chopped)
- 1 cup unsalted butter (melted)
- 1/2 cup water (plus more for water bath)
- 1/4 cup heavy cream (half & half or whole milk)
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 118mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 107mg
- Calcium
- 21mg
- Iron
- 0.52mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 118MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.