Skip to Content

Sweet Corn Cake

Not quite cornbread and not quite corn pudding, Sweet Corn Cake is an easy six-ingredient side that is perfect with any Mexican meal.

Easy Sweet Corn Cake Recipe

What is Sweet Corn Cake

Sweet Corn Cake, also known Mexican Corn Cake or Pastel De Elote in Spanish, is a moist, sweet corn cake. Some would liken this delicious treat as a cross between cake and cornbread. Recipes for this scoopable, buttery, and flecked with sweet corn pieces dish can vary greatly.

You might know Mexican Sweet Corn Cake from the many Mexican restaurants that serve it as a side including El Torito and Chevy’s. The Cheesecake Factory even serves Sweet Corn Tamale Cakes topped with sour cream, salsa, cilantro, avocado and salsa verde.

This easy Sweet Corn Cake is a copycat recipe of Chi Chi’s corn cake recipe, a now closed popular Mexican restaurant chain from years past. Try with your next Taco Night or Cinco de Mayo party. You’ll love it!

Sweet Corn Cake Ingredients

  • JIFFY corn muffin mix: This common pantry ingredient makes this recipe easy. Mexican Sweet Corn Cake can also be made with masa harina (instant corn flour) but it’s not as easily available and yet the flavor is so similar.
  • Egg: The egg will add the structure and leavening to this recipe.
  • Butter: The melted butter makes this recipe tastier and richer.
  • Creamed corn: Canned or homemade creamed corn will work. This recipe is great when you have leftover creamed corn.
  • Whole Kernel Corn: The star of the show and whole kernels add the classic grainy, rough texture to this sweet corn cake. Fresh or canned can be used.
  • Sugar: The sugar put the “sweet” in sweet corn cake.
  • Salt: Just a pinch of salt is needed.

Make it Vegetarian: The regular JIFFY Corn Muffin Mix contains lard for shortening. JIFFY Vegetarian Corn Muffin Mix is made using vegetable shortening.

(Scroll down to the bottom for the printable recipe card with exact measurements and recipe instructions.)

How to Make Sweet Corn Cake

This sweet corn cake recipe is super easy to make. Just preheat the oven, mix all the ingredients together and bake in the oven until the mixture is still just a tiny bit jiggly in the center.

Remove from oven and serve after cooling. Sweet corn cake is best enjoyed warm but can be served cold too.

Mexican Sweet Corn Cake Recipe

What to Serve with Sweet Corn Cake

There’s no wrong way to eat Mexican Sweet Corn Cake, every bite is absolutely delicious.!

  • Mexican Main Dishes: Serve it as a side along with rice and beans and the main dish such as tacos, burritos or enchiladas. It’s great as a treat after your meal or to enjoy between the spicy Mexican food bites.
  • Standalone Snack: Sweet Corn Cake is delicious à la carte or topped with salsa, sour cream, guacamole, cilantro, Pico de Gallo, or avocado.
  • Chili or Soup: Like chili and cornbread it’s delicious with your favorite soup or chili. Serve it as a side or dollop a bit on top of chili like you would sour cream.
  • Breakfast: Have it as a treat with your morning coffee, enjoy as a muffin or as a side to eggs and bacon or huevos rancheros.
  • Dessert: Sprinkle powdered sugar or honey on top or serve with vanilla ice cream. For an extra touch of sweetness drizzle a little caramel sauce or sweetened condensed milk on top.
  • Jalapeño Poppers: I have even stuffed my jalapeno poppers with it.
  • Mexican Desserts: You can’t forget dessert!

How to Store & Reheat

Sweet Corn Cake is best stored at room temperature on a covered plate or cake stand for up to 2 to 3 days. Store away from heat or direct sunlight. I don’t recommend storing it in a refrigerator.

This dish can be stored in the freezer in a freezer bag for up to 3 months. When you’re ready to serve, let the cake thaw on a counter before reheating.

To reheat Mexican Corn Cake, microwave for 30 second bursts, until warm.

Easy Sweet Corn Cake Recipe

Sweet Corn Cake

Yield: 4-6 servings
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

This incredibly simple yet so tasty Sweet Corn Cake is the perfect side for Cinco de Mayo, Taco Tuesday or anytime!


  • 1 box Jiffy corn muffin mix
  • 1 egg
  • 1/4 cup butter, melted
  • 1 can creamed corn
  • 1 can corn, drained well
  • 1/3-1/2 cup sugar
  • pinch of salt, a pinch is three fingers


  1. Preheat oven to 350F.
  2. Mix all ingredients together in a mixing bowl. Grease a 1 1/2 - 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 oven, allow to cool 5-10 minutes and serve.


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: 1
Amount Per Serving: Calories: 302Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 56mgSodium: 446mgCarbohydrates: 53gFiber: 2gSugar: 34gProtein: 4g

This data was provided and calculated by Nutritionix.

Kristy Bernardo
Latest posts by Kristy Bernardo (see all)


Sunday 11th of September 2022

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

Saturday 3rd of July 2021

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

Sunday 4th of July 2021

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!


Sunday 12th of April 2020

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

Wednesday 6th of May 2020

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

Sunday 5th of May 2019

Making rhis tonight with taco's and refried beans. YUMMMMM!!!


Saturday 6th of April 2019

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.

Skip to Recipe