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Corn Cake

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Corn cake is my absolute favorite side dish at Mexican restaurants. Anyone remember Don Pablo’s? It was a Tex-Mex restaurant chain that had the best food. I worked there multiple times as a hostess and a server. I can still taste their chimi de oros and orange queso. I long for those flavors. That’s what led me on a journey to find a copycat recipe of their corn cake.

I think I was on pinterest, which led me somewhere else, which led me somewhere else. I somehow came to this very old, not user-friendly website that claimed to have a copycat Don Pablo’s corn cake recipe. It looked like it was built in 1997 and hadn’t been touched since. I followed that recipe and had a great outcome! It brought me back to my beloved Don Pablos. I can’t recall what, if anything I tweaked. All I know is this recipe is as close as you’ll get.

If you’re a corn fan, you’ll definitely want to check out my sweet and spicy skillet corn while you’re here!

 

Tips for the Best Corn Cake 

 

  • Be sure to mix the ingredients in the order on the recipe card. If your wet mixture separates, don’t worry. It all bakes together and turns out great.
  • You definitely need the water bath to create the steam for this recipe.
  • Make sure to get creamed corn and not just canned corn. They’re right next to each other and it’s an easy mistake to make.

 

Corn Cake

Corn Cake is a creamy, sweet and sticky corn dish similar to spoon bread commonly served at Mexican and Tex-Mex restaurants.
2 from 13 votes
Print Recipe
Course Side Dish

Ingredients
  

  • 1 C or 2 sticks kerrygold salted butter melted
  • 2/3 C sugar
  • 1/4 C heavy whipping cream
  • 1/2 C water
  • 2 10 oz can creamed corn
  • 2/3 C corn flour
  • 1/2 C corn meal
  • 1/2 tsp salt
  • 1 tsp baking powder

Instructions
 

  • Add melted butter and sugar to a large mixing bowl. Whisk together. Continue whisking while you add heavy whipping cream. Whisk until fully combined.
    2. Add your dry ingredients of corn meal, corn flour, baking powder and kosher salt. Whisk together.
    3. Pour in 2 cans of creamed corn and water. Whisk once more until fully incorporated.
    4. Add to an ungreased 9x13 pan and place the pan in a deep sheet pan water bath. You need the water to go 1/4" up on the 9x13 pan. Cover both pans in foil. You want to create a tent effect so the steam from the water bath helps cook the corn cake and keeps it moist.
    5. Bake at 350 degrees for 1 hour 15 minutes. Take out of the oven and remove the foil and take out of the water bath. Allow the corn cake to set on the counter for 20 minutes. Serve while warm.
Tried this recipe?Let us know how it was!

14 Comments

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  9. QPbmCRVM on June 14, 2024 at 12:48 am

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