Mexican Sweet Corn Cake (GLUTEN FREE!!!)


  • 1 cup Unsalted Butter, softened
  • 2/3 cup Masa Harina {corn flour}
  • 1/2 cup Water, plus more for water bath
  • 1 cup Sweet Corn, roughly chopped
  • 1/2 cup Yellow Cornmeal
  • 2/3 cup sugar
  • 1-1/2 teaspoon Baking Powder
  • 1/2 teaspoon Kosher Salt
  • 4 tablespoons Whole Milk {or heavy cream}


Preheat your oven to 350 degrees. In a large bowl beat the two sticks of butter until fluffy and light in color.
Add in the masa and the water and mix with an electric hand mixer until combined. Next add in the chopped corn, cornmeal, sugar, salt and baking powder. Pour in the whole milk and mix until combined. Scrape the bowl to incorporate any missed dry ingredients before pouring the batter into an ungreased 8xll glass baking dish and spreading it so it’s smooth. Cover tightly with foil and place the dish into a 9×13 baking dish and fill 1/3 of the way with water. Place the corn cake into your preheated oven to bake for 50 minutes. Remove and let cool for 10 minutes or so before serving.
Use a spoon or ice cream scoop to dish and serve.