Best Mexican Sweet Corn Cake – plus recipe video!

Step 1

Move oven rack to middle position and preheat oven to 350 degrees F. Prepare water bath by filling 9-13-inch metal baking pan a third of the way full with water, and set aside.

Step 2

Lightly grease 8x8-inch baking pan with nonstick cooking spray, and set aside.

Step 3

In large bowl use handheld mixer on medium speed to beat butter until creamy and lightened in color, about 1-2 minutes. Add masa harina and water and beat on low speed until combined, about 1 minute.

Step 4

Using food processor or blender, chop corn by pulsing 3-5 times. Corn should be chopped but still chunky. Stir corn into butter mixture until combined, and set aside.

Step 5

In medium bowl combine cornmeal, sugar, cream, salt, and baking powder. Add to butter and corn mixture and stir with wooden spoon until cohesive batter forms. Pour into prepared 8×8-inch baking pan, smooth into even layer, and cover with aluminum foil. Place pan into water bath.

Step 6

Bake for 50-60 minutes, or until completely set, rotating pan once while baking.

Step 7

Move to wire rack and cool for 15 minutes. Use small ice cream or cookie scoop to scoop sweet corn cake mounds onto plates for serving.