Soft and moist, Mexican sweet corn cake, or tomalitos, is always a welcome addition to my plate whenever I visit my favorite local Mexican restaurant. A sweet combination of cornbread and corn pudding, this corn side dish is a compliment any Mexican meal, whether it be enchiladas or tamales.
How To Make Sweet Corn Cake
Robin, from Rockin Robin Cooks, has been in the Mexican food industry since she was a kid, cooking at the age of ten in her family's restaurant. She shares helpful tips on cooking Mexican food on her popular Youtube Channel, Rockin' Robin Cooks. Today she's sharing her favorite Sweet Corn Cake recipe you can make at home with a few pantry ingredients.
The recipe features whole kernel corn, yellow cornmeal (which is placed in the blender to turn it into "corn flour"), brown sugar, milk, baking powder, vanilla extract, salt, and softened unsalted butter.
Chi-Chi's, A Baking Mix Alternative
Robin starts out by making her own cream-style corn by placing her corn and milk in a blender (you could use a food processor as well). You can use canned cream-style corn for this, however Robin shares that she would rather make it herself.
In a medium bowl mix together the dry ingredients and set aside. In a large bowl cream the butter with the vanilla extract. Once mixed, combine the dry ingredients and creamed corn in the bowl with a spoon.
Once everything is mixed, pour the mixture into a square baking dish. Meanwhile preheat oven to 375F. Cover the cake with foil, then place into a larger baking pan. Fill the larger baking pan with water to create a water bath. Bake until set then remove from the oven and let cool.
Once cooled, use an ice cream scoop to serve the sweet corn cake. Robin shares that you should serve this buttery and soft dish while it is still warm. We can't argue with that!
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