Mexican Sweet Corn Cakes are a delightful combination of sweet and savory flavors, made with cornmeal, canned creamed corn, and a blend of pantry staples. These corn cakes are made in the slow cooker and are typically served as a side dish.
My husband and I grew up dining at the popular American chain restaurant of the 90’s; Chi-Chi’s Mexican Restaurant. Both of our favorite parts of eating at Chi-Chi’s as a kid were the Mexican sweet corn cakes. Sadly, in the late 90s/early 2000s all of the restaurants closed. Gone were the beloved Mexican corn cakes. They did, however, have the packet of corn cake mix in the supermarket, so it sufficed and I found myself making them all too often. And then, a few years ago, gone went those lovely packet mixes. You literally added butter; creamed corn and the packet into a 9×5-inch loaf pan and let it bake in the oven until the creamy corn mixture had set.
Any time I entertain and make Mexican food, my recipe for slow cooker Mexican corn cakes is almost always on the menu. It’s a side dish that everyone requests and one item I never have any leftovers! I’m excited to share with you all my tips and tricks so you can make these corn cakes at home, too.
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Why this Recipes Works
Restaurant Quality: These corn cakes tastes just like the ones you find at restaurants
Affordable: The ingredients for this recipe are affordable and readily available, making it a budget-friendly option for those looking to cook at home.
Perfect for potlucks: Mexican Sweet Corn Cakes are a popular choice for potlucks and gatherings, as they can be easily transported and served as a finger food.
Kid-friendly: Kids tend to love the sweet flavor of these corn cakes, making them a great way to get picky eaters to try something new.
Can be made ahead: The batter for these cakes can be made ahead of time and stored in the refrigerator until ready to cook, making them a convenient option for meal prep or planning ahead.
Ingredients
- Butter – I use unsalted butter for this recipe.
- Sugar – White granulated sugar is needed for the batter.
- Cornmeal – I use a mix of Masa Harina which is an instant cornmeal and traditional cormeal to give extra texture.
- Cream-style corn – One can is all you need to get the rest of the materials wet and incorporated
- Baking Powder – The baking powder will help it rise a little and give it — it’s shape.
- Salt – A little salt will even out all the sweetness from the sugar.
How to bake Mexican Corn Cakes
First, place 2 cups of water in a 6.5-quart oval slow cooker. Preheat the slow cooker on high while you are prepping the corn cakes.
Place the softened butter and sugar in a stand mixer. Using a paddle attachment beat on medium until incorporated (about 30 seconds). Place the remaining ingredients in the stand mixer and beat on medium for 1 minute or until fully incorporated.
Pour the corn cake mixture into a 9×5 loaf pan. Place the loaf pan in the slow cooker with the lid on. Cook on high for 2 hours 30 minutes. Once the corn cakes are done carefully lift the lid, tilting it to one side first so that the water doesn’t pour into the corn cakes.
Let the cooked corn cakes sit outside the slow cooker for 10-15 minutes to firm up. Using an ice cream scooper, scoop corn cakes on to a platter. Enjoy immediately.
How to Bake Mexican Corn Cakes
If I bake them in the oven I do the same water bath method I do in the slow cooker. Except, I use an 8×8 glass dish set on top of a 9×12 glass baking dish with an inch of water. Cover the corn cakes with aluminum foil and bake at 350 degrees Fahrenheit for 55 minutes or until set. Then remove from the oven and let sit uncovered for 15 minutes until corn batter has set.
Recipe FAQS
This recipe for corn cakes takes about 2.5 hours on high in the slow cooker or an hour in the oven.
If you are lucky enough to have any leftover you can store them in an air tight container for up 3 days in the refrigerator.
Yes! You can make the batter ahead of time and store it in the refrigerator until ready to cook.
Tips & Tricks
- Spicier – Add some diced jalapenos or green chilies to the batter for a spicier kick.
- Crispy – If you prefer a crispy texture, you can cook the corn cakes in a skillet instead of a slow cooker. Simply drop spoonfuls of batter onto a greased skillet and cook for 2-3 minutes on each side until golden brown.
- Preheat – I also find that I like to “preheat” the slow cooker. I turn the slow cooker on and add the water then cover it. Then I work on the batter.
- Corn – You can use fresh or frozen corn and purée some of it; however, I like to stick with a can of creamed corn. It speeds up the prep process by a good 5-10 minutes and then I have fewer items to clean (i.e., no blender or food processor to clean).
- Moisture – Since you cook this recipe in the slow cooker you will want to cover your corn cakes with tinfoil or place a kitchen towel on top of the slow cooker then place the lid on top. This will help reduce the amount of water that will drip down on the corn cakes. Don’t worry — if you forget to do this step you can easily (and carefully) drain the water off the top of your corn cakes.
- Resting – I’ve tested this recipe multiple times and have found that for the best consistency you’ll want to let the corn cakes sit outside the slow cooker for at least 10-15 minutes to firm up.
- Scooping – Use an ice cream scoop and scoop the corn cakes out of the pan. If you scoop when they are still warm you can use up all the corn cake batter no problem. If you scoop what you need then let it sit and go back it starts to harden and you don’t get the same great silky smooth corn cake consistency. So my advice to you, scoop it while it’s warm.
- Slow Cooker – I do not recommend a round slow cooker. If you do need to use a round slow cooker, you will need to use a round pan that fits in the slow cooker. I personally recommend an oval slow cooker. I use a 9×5 loaf pan and add in about a cup of water into my slow cooker.
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Mexican Sweet Corn Cakes
Equipment
- Measuring Spoons
- 1 Slow Cooker
- 1 Loaf Pan
Ingredients
- ½ cup Butter unsalted
- ⅓ cup Granulated Sugar
- ¼ cup Water
- ⅓ cup Masa Harina (Instant cornmeal)
- 14.75 ounce can cream-style corn
- ¼ cup Cornmeal
- 1 teaspoon Salt
- ½ teaspoon baking powder
Instructions
- Place 2 cups of water in a 6.5-quart oval slow cooker. Preheat the slow cooker on high while you are prepping the corn cakes.
- Place the softened butter and sugar in a stand mixer. Using a paddle attachment beat on medium until incorporated (about 30 seconds). Place the remaining ingredients in the stand mixer and beat on medium for 1 minute or until fully incorporated.
- Pour the corn cake mixture into a 9×5 loaf pan. Place the loaf pan in the slow cooker with the lid on. Cook on high for 2 hours 30 minutes. Once the corn cakes are done carefully lift the lid, tilting it to one side first so that the water doesn’t pour into the corn cakes.
- Let the cooked corn cakes sit outside the slow cooker for 10-15 minutes to firm up. Using an ice cream scooper, scoop corn cakes on to a platter. Enjoy immediately.
Notes
- Spicier – Add some diced jalapenos or green chilies to the batter for a spicier kick.
- Crispy – If you prefer a crispy texture, you can cook the corn cakes in a skillet instead of a slow cooker. Simply drop spoonfuls of batter onto a greased skillet and cook for 2-3 minutes on each side until golden brown.
- Preheat – I also find that I like to “preheat” the slow cooker. I turn the slow cooker on and add the water then cover it. Then I work on the batter.
- Corn – You can use fresh or frozen corn and purée some of it; however, I like to stick with a can of creamed corn. It speeds up the prep process by a good 5-10 minutes and then I have fewer items to clean (i.e., no blender or food processor to clean).
- Moisture – Since you cook this recipe in the slow cooker you will want to cover your corn cakes with tinfoil or place a kitchen towel on top of the slow cooker then place the lid on top. This will help reduce the amount of water that will drip down on the corn cakes. Don’t worry — if you forget to do this step you can easily (and carefully) drain the water off the top of your corn cakes.
- Resting – I’ve tested this recipe multiple times and have found that for the best consistency you’ll want to let the corn cakes sit outside the slow cooker for at least 10-15 minutes to firm up.
- Scooping – Use an ice cream scoop and scoop the corn cakes out of the pan. If you scoop when they are still warm you can use up all the corn cake batter no problem. If you scoop what you need then let it sit and go back it starts to harden and you don’t get the same great silky smooth corn cake consistency. So my advice to you, scoop it while it’s warm.
- Slow Cooker – I do not recommend a round slow cooker. If you do need to use a round slow cooker, you will need to use a round pan that fits in the slow cooker. I personally recommend an oval slow cooker. I use a 9×5 loaf pan and add in about a cup of water into my slow cooker.
Did you make this recipe? Let me know!