Mexican Sweet Corn Cakes

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.

Course Side Dish

Cuisine Mexican

Diet Low Lactose

Prep Time 5

Cook Time 2 30

Total Time 2 35

Servings

Calories 140kcal

Author Katie

Equipment

1 KitchenAid Stand Mixer
Measuring Spoons
Measuring Cups
Silicone Spatula
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 9x5 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 9x5 loaf pan and add in about a cup of water into my slow cooker.

Nutrition