There's something magical about Mexican sweet corn cake. It's soft, buttery, and just sweet enough to make it feel like a treat, even when it's served with dinner. Not quite cornbread and not quite pudding, this dish lands somewhere in between, with a scoopable texture that pairs perfectly with all kinds of Mexican and Southwestern meals.
It's one of those easy side dishes that always gets recipe requests and disappears quickly, whether you serve it at a weeknight taco night or alongside a holiday feast. And the best part is it only takes a handful of pantry staples and a few minutes to mix together!
What is Sweet Corn Cake?
Mexican sweet corn cake is a tender, scoopable side dish made with Jiffy corn muffin mix, creamed corn, and whole corn kernels. It's sometimes called Mexican corn cake or pastel de elote, and it has a soft, almost pudding-like texture that's much more rich and moist than traditional cornbread.
Slightly sweet and buttery with little bits of corn throughout, it's a comforting dish that balances spicy mains like tacos, enchiladas, or chili. Some people enjoy it as a savory side, others treat it more like a dessert. However you serve it, it's always a hit!
Why You'll Love It
- It's really easy to make: Just stir everything together and bake. It's a fantastic dump and mix recipe.
- It has a perfect texture: Soft, moist, and scoopable with little pops of sweet corn in every bite.
- It's so versatile!: Serve it as a side, a snack, or even a dessert. It pairs just as well with tacos as it does with ice cream (really!).
- Everyone loves it: All ages love this sweet corn cake! It will be the first dish to disappear, guaranteed.
- It uses pantry staples so you can make it anytime: I always keep a few boxes of Jiffy corn muffin mix in my pantry, along with a few cans of corn and creamed corn. When I've put a lot of time and effort into a main dish, it's great to be able to make the side in just a few minutes!
Ingredients You'll Need
- 1 box Jiffy corn muffin mix: Jiffy corn muffin mix is inexpensive, shelf-stable, and makes an easy, delicious base for this sweet corn cake.
- 1 egg: An egg helps bind everything together.
- ¼ cup butter, melted: Don't substitute the butter! It's worth every calorie.
- 1 can creamed corn: Adds moisture and sweetness. You can make homemade creamed corn, but make sure it has the same amount of liquid (use the cream version if you make our recipe). We use the canned version because it's easy and delicious!
- 1 can whole kernel corn, drained: This is an optional ingredient, but it adds a nice texture and extra flavor.
- ⅓ to ½ cup granulated sugar: Adjust the sugar to taste depending on how sweet you like it. If I'm making it for a side dish, I usually go with a bit less.
- Pinch of salt: Just enough to balance the sweetness.
Tip: If you want to make it vegetarian, be sure to grab the vegetarian version of Jiffy mix (it's made without lard).
How to Make Mexican Sweet Corn Cake
- Preheat your oven to 350°F. Grease a 1½ to 2-quart baking dish and set it aside.
- Mix everything together. In a large bowl, stir together the corn muffin mix, egg, melted butter, creamed corn, drained whole corn, sugar, and salt. Mix just until it's fully combined (but don't overmix).
- Pour into the baking dish. Spread the mixture evenly in your prepared dish.
- Bake for 25-30 minutes, or until the center is just barely jiggly. The edges will look set and lightly golden.
- Cool slightly before serving. Let it sit for 5-10 minutes so it sets up just a bit more. Then scoop and serve warm!
It's not supposed to be firm like cornbread (think soft, moist, and spoonable).
Tips & Variations
- Use Jiffy or go homemade: Jiffy corn muffin mix makes this recipe incredibly quick and easy, but you can swap in a homemade mix if you prefer to control the ingredients.
- Don't skip the butter: Butter helps keep the texture moist. For extra flavor, try browning the butter first!
- Fresh, frozen, or canned corn: Canned corn is the easiest option, but fresh sweet corn cut off the cob adds great texture and flavor. If you're using frozen corn, be sure to thaw and drain it well.
- Adjust the sweetness: This recipe is sweet by design, but you can scale the sugar up or down depending on your preference. If you want a more dessert-like version, add a drizzle of honey or maple syrup before serving.
- Make it handheld: Spoonable corn cake is traditional, but you can also bake it in muffin tins for individual portions. Just reduce the baking time slightly.
- Add a little heat: Add a pinch of cayenne, diced jalapeños, a can of green chiles, or a swirl of hot honey for some spice.
- Add cheese: Stir in a little grated cotija, pepper jack, or cheddar for a savory twist (it's especially good if you're serving this with chili).
- Brighten it up: A squeeze of fresh lime juice on top just before serving adds a little citrus flavor that balances the sweetness.
What to Serve it With
Mexican Sweet Corn Cake is surprisingly versatile: it's a little sweet, a little savory, and always a hit. Here are some of our favorite pairings:
- With chili or soup: This pairs beautifully with thick, beefy beanless chili, just like cornbread would. Spoon it next to your bowl or add a dollop right on top. It's also great with tortilla soup, pozole, or black bean soup.
- With Mexican mains: It's a natural alongside tacos, enchiladas, tamales, burrito bowls, and fajitas. Try it with this Dorito casserole - it's so good!
- At breakfast or brunch: Serve it warm with eggs, bacon, or chorizo. You can even turn leftovers into corn cake "muffins" or heat it up and add a fried egg on top.
- As a snack or appetizer: Cut it into squares and top with salsa, guacamole, sour cream, or a sprinkle of cotija. A quick bite before dinner or at a party, it's perfect with some veggie-loaded nachos!
- As dessert: It's sweet enough to swing into dessert territory, especially with a dusting of powdered sugar, a drizzle of honey or caramel, or a scoop of vanilla ice cream on top. Offer a crescent roll cheesecake slice so guests can choose their favorite dessert.
- Hosting a get-together? Include sweet corn cake on your Cinco de Mayo or Taco Tuesday spread. It's a super popular side that balances spicy flavors and everyone always loves it!
Make Ahead, Storage & Reheating
Make Ahead
You can mix all the ingredients the day before, then just cover the bowl and refrigerate it until you're ready to bake it. Let it sit at room temperature for 15-20 minutes before baking or add a few minutes to the baking time.
If you've already baked it, just store it properly and reheat it when you're ready to serve it.
Storage
- Refrigerator: Store leftovers tightly covered and refrigerate for up to 3 days.
- Freezer: For longer storage, let the corn cake cool completely, then wrap tightly or store in a freezer-safe bag or container. Freeze for up to 3 months.
Reheating
- Microwave: Reheat individual portions in 30-second bursts until it's warm and soft.
- Oven: For larger portions, cover with foil and warm in a 300°F oven for about 10-15 minutes.
- From frozen: Let it thaw overnight in the fridge or for a few hours on the counter, then reheat as above.
Frequently Asked Questions
Can I make sweet corn cake without Jiffy mix?
If you don't have Jiffy corn muffin mix, you can substitute with a homemade mix of cornmeal, flour, baking powder, sugar, and a pinch of salt. However, the texture and flavor may vary slightly from the original.
Is sweet corn cake the same as cornbread?
Sweet corn cake is softer, more spoonable, and has a pudding-like texture compared to the more firm traditional cornbread. It's also much sweeter and moister.
Can I use fresh or frozen corn instead of canned?
Fresh corn cut off the cob or thawed frozen corn will work great. Just be sure to drain it well to avoid adding extra moisture.
Can I make this recipe dairy-free?
Use a plant-based butter substitute and double check your corn muffin mix to make sure it's dairy-free (some versions contain lard or dairy). You can also make your own mix to be sure.
Can I make this ahead for a party?
Sweet corn cake reheats well and can be made a day in advance. Just warm it up before serving.
How should I serve sweet corn cake?
It's delicious as a side with any Mexican meal, served with chili or soup, or even as a dessert with a sprinkle of powdered sugar or a scoop of vanilla ice cream.
Sweet Corn Cake
This incredibly simple yet so tasty Sweet Corn Cake is the perfect side for Cinco de Mayo, Taco Tuesday or anytime!
Ingredients
- 1 box Jiffy corn muffin mix
- 1 egg
- ¼ cup butter, melted
- 1 can creamed corn
- 1 can corn, drained well
- ⅓-1/2 cup sugar
- pinch of salt (a pinch is three fingers)
Instructions
- Preheat oven to 350F.
- Mix all ingredients together in a mixing bowl.
- Grease a 1 ½ - 2 quart baking dish, pour in corn cake mixture. Bake for 25-30 minutes or until mixture is still just a tiny big jiggly in the center.
- Remove from the oven, allow to cool 5-10 minutes and serve.
Notes
Make it Vegetarian: The regular JIFFY Corn Muffin Mix contains lard for the shortening. JIFFY Vegetarian Corn Muffin Mix is made using vegetable shortening.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 332Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 56mgSodium: 483mgCarbohydrates: 58gFiber: 2gSugar: 36gProtein: 5g
This data was provided and calculated by Nutritionix.
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Kim says
One of my favorite restaurants called Don Pablo’s closed down years ago, and with the holidays coming up I wanted to find a recipe close to their corn cake. This is very very close! I didn’t have Jiffy, so I used Morrison’s honey sweet cornbread mix. I also added a dollop of sour cream to the mixture to make it extra moist. I added half a can of diced green chiles as well. I agree with other commenters that 1/3 cup of sugar is enough. For the grand finale, I spreaded some Trader Joe’s fresh maple brown sugar butter over top to glaze while it was cooling. This is delicious! I can’t wait to make it again for Thanksgiving.
Mamakitty says
DELICIOUS - despite my happy, healthy, accidental omission of the melted butter (forgot it on the stove)! Used less than 1/3 cup sugar, baked 55 min. in 1.5 qt rectangular baking dish until toothpick came out almost clean -- center puffed & slightly cracked (not even a remote sign of jiggle). Could have used another pinch of salt due to missing butter, but our family of 4 all loved it, esp. my slightly picky 14 y/o darling daughter. Middle of day 2 and still yummy with only 1 tiny piece left! Thanks for the recipe!
danny says
I cut sweet corn from the cob a saute in butter until browned. I like to add a tsp of dice jalapenos to it also.
Beth says
Delicious recipe, but the stated recipe baking time is INCORRECT!
(At the suggested baking time of 30 min. the inside was soup)!
CORRECTION:
Using an 8"x 8" pan at 350⁰, bake time needed was 45-50 minutes.
Also, 1/3 cup of sugar was plenty. Use an ice cream scoop to dish out.
Amanda Grace says
Hello, this recipe calls for “a box” of jiffy corn muffin mix, but I’m actually being presented with different size options for those. Could you specify which one you used? Was it the 8.5 oz size or larger? I honestly have no idea which one is the most normal size since this isn’t something I normally buy. Thank you!
Kristy Bernardo says
Hi Amanda! Yes, it's the 8.5 oz size. I apologize; I've never seen another size in all my years of making this and didn't realize there was anything but that one size. I hope you enjoy it!
Allison says
I’ve made this recipe so many times and finally decided to comment!
The only thing I add is melted honey butter basted on top right when it comes out. Delish! Thanks for the recipe!
Kristy Bernardo says
Oh man, melted honey butter would be delicious! I'll try that the next time I make it. Thanks, Allison, and I'm so glad you love it!
lena lawing says
Making rhis tonight with taco's and refried beans. YUMMMMM!!!
Kathy says
What I could I substitute if I do not have a can of creamed corn, or any corn, around? Sour cream? I realize it may be more like bread with out it and that’s ok.
Ed Hernandez says
Hi Kristy,
I was hoping you would share with me the recipe for this sweet corn cake that uses masa harina instead of the boxed Jiffy mix. I have both masa harina and yellow cornmeal on hand, plus all of the other ingredients, so I’m ready to whip this baby up!
I really appreciate it and can’t wait to share the results with you.
Thank you,
Ed
Mike Bennett says
Looks & Sounds Wonderful; I shall be making this, thank you for a mighty fine blog.
Richard Gilbert says
I think the recipe should specify a shallow baking dish. It said 1 2/2-2qt. So I put it in a 1 3/4 at. Square baking dish. After 45 minutes at 350 degr. it was still completely soupy in the middle. So it wasn't ready when the rest of my dinner was ready, and we didn't get to eat it. I had to stir it up and put it back in the oven (I even raised the temperature to 450). By the time it was done, dinner was over.
Kristy Bernardo says
Hi Richard,
Although I most commonly use a 2-quart baking dish for this recipe, I've used everything from round to square to rectangle and have never had an issue with it being "soupy" in the middle. Hard for me to say why this didn't turn out for you but I hope you'll try it again - it's a great dish!
Cheers,
Kristy
Wendy says
My girlfriend also adds sour cream..yummy
Bernadette Harmon says
Soooo delicious and easy to make! Thank you much!
Kristy Bernardo says
My pleasure! So glad you enjoyed it!
Pia Maitin says
I had a taste for this and some fried corn fritters but didn't have enough butter to make both. So, I made the cake which turned out great and scooped out spoonfuls of the cake and deep fried it. Turns out the cake makes a great fritter too! Thanks for the recipe!
Kristy Bernardo says
Pia, I love that idea!! I am definitely going to try it. Thanks for the suggestion! Cheers 🙂
Allison says
Hi! I love this recipe. Do you think it would work to double it and put in a 9 x 13 perhaps? Has anyone tried this?
Thanks!
Kristy Bernardo says
Hi Allison! Yay, so glad you love it! I haven't tried it but I think it would be fine. Maybe just adjust the baking time a bit and it might be slightly more done around the edges but that might be yummy (like brownie edges)! Let me know if you try it. Cheers 🙂
Jeanne says
I made this the other night and it was excellent! Very tasty. I did need to cook it longer than 30 minutes--roughly 40-45. I used to make a version very similar to this that called for sour cream. I like this recipe much better. So yummy!
Kristy Bernardo says
That's fantastic, Jeanne! I've tried adding sour cream, too, and I've found that I prefer it without. Thanks so much and have a great evening 🙂
Vegan Shift says
Hi!
I wanted to make these from scratch, I don't have a box of Jiffy cornmeal, I'm using organic cornmeal.
How much corn meal do you use if you do not use Jiffy?
And is are there additional ingredients in Jiffy that I need to add as well?
As a vegan, I will be substituting the egg with either egg replacer powder by one of 3 products:
Energy (tapioca and potato based), or possibly
the Vegg mix (primarily corn starch and nutritional yeast based) , or even a new product called
the neat egg (chia seed and garbanzo bean based)
I will replace the 1/4 cup butter with earth balance natural buttery spread.
(all of these items are also cholesterol free, loaded with fiber, gmo-free and gluten-free in addition to eliminating animal products.
Thank you for your feedback!
For the
Kristy Bernardo says
Hi VS...you're essentially replacing every ingredient in the recipe so it's hard for me to advise you on this one. Sounds like you have a good grasp of vegan products and substitutions though, so please let me know if you try it and how it turns out. Cheers 🙂
felicia | Dish by Dish says
Hey Kristy!
I'd love to include you sweet corn cake in a cornbread roundup I'm doing for Parade Magazine!
If you're cool with that, could I use one of your photos and a link back to your original post (http://www.thewickednoodle.com/sweet-corn-cake)?
Let me know dear!
thanks!!
Kristy Bernardo says
Approved!
Lynn says
I made your recipe for a potluck party last night and everyone was calling corn crack. They kept coming back for more! It was the only thing empty at the end of the night. Thanks for this recipe. I would like to have the masa recipe for my gluten free friends. Thanks again, Lynn
Kristy Bernardo says
I'm so glad, Lynn! I'll post the other recipe soon and will let you know when it's up!
Renee @ Tortillas and Honey says
One our local restaurants serves corn cake and this looks exactly like it! They only serve a small scoop, which is such a horrible tease but now we can make it at home! 🙂
Kristy Bernardo says
yay, I'm glad you can use the recipe, Renee! I know that small scoop well and it's NEVER enough! Cheers and Happy Holidays 🙂
Meg @ The Housewife in Training Files says
OMG we make something so close to this and it is requested on repeat every summer when we go to our lake house. I love how it a combo of cake, bread and casserole. So addicting!
Kristy Bernardo says
SO addicting!! Thanks, Meg 🙂
Marjory @ Dinner-Mom says
I've never had the Chi Chi's vesion, but this would be perfect on Tex-Mex every-single-week-at-house Tuesday! Yum!
Kristy Bernardo says
It would be perfect! Thanks, Marjory 🙂