This Mexican Corn Cake recipe works well as a side for Mexican dishes or scooped as a topping for chili— it’s also just sweet enough to be eaten as a dessert! At less than $2 for all of the ingredients, sweet corn cake is an easy and inexpensive alternative to cornbread.
Cornbread is one of my weaknesses— but only when it has a hint of sweetness! I think that’s the reason I became obsessed with Mexican Corn Cake the first time I had it at a local Mexican restaurant. Now, I have no idea if Mexican Corn Cake, also known as Sweet Corn Cake or Tamalitos, is authentic in any way to Mexican cuisine, but I can tell you it’s absolutely delicious and pairs perfectly with spicy, flavorful foods.
My mom actually inspired this easy version of Sweet Corn Cake from a cornbread casserole recipe she used to make. The secret ingredient is the Jiffy cornbread mix. I’ve tried it with other cornbread mixes (even ones from scratch!) and it just isn’t the same— you have to use Jiffy!
Jiffy Corn Cake Recipe
Corn Cake Ingredients:
- 1 15 oz can Sweet Cream Corn
- 1 box of Jiffy Cornbread Mix
- 1 stick of butter, melted
How to Make Mexican Corn Cake
1. Preheat the oven to 425 degrees F. Prepare a 9×5 loaf pan by spraying with cooking spray, or lightly greasing with oil. Set aside.
2. Empty the contents of the can of Sweet Cream Corn, Cornbread Mix and the melted stick of butter into a medium bowl. Mix to incorporate the ingredients.
3. Pour the mixture into the prepared loaf pan, and place in the preheated oven for 25 minutes or until the top is golden brown. The corn cake will remain soft in the center after baking, but should not contain any liquid.
4. Use an ice cream or cookie scoop to serve the sweet corn cake.
- 15 oz can Sweet Cream Corn
- 1 box Jiffy Cornbread Mix
- 1 stick of butter melted
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Preheat the oven to 425 degrees F. Prepare a 9x5 loaf pan by spraying with cooking spray, or lightly greasing with oil. Set aside.
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Empty the contents of the can of Sweet Cream Corn, Cornbread Mix and the melted stick of butter into a medium bowl. Mix to incorporate the ingredients.
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Pour the mixture into prepared loaf pan, and place in the preheated oven for 25 minutes or until the top is golden brown.
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Use an ice cream or cookie scoop to serve the corn cake.
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