This is a flavorful barbecue sauce that goes well with chicken or ribs, especially when used in conjunction with our Chipotle Dry Rub. When grilling ribs or chicken, brush the sauce on the meat while it cooks, or combine it with pulled pork or shredded beef to make a delicious sandwich.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
| Yield: | 1 8×8-inch pan |
Ingredients
- ½ cup butter, softened
- ⅓ cup masa harina
- ¼ cup water
- 1 ½ cups frozen whole-kernel corn, thawed
- ⅓ cup white sugar
- ¼ cup cornmeal
- 2 tablespoons heavy whipping cream
- ¼ teaspoon salt
- ½ teaspoon baking powder
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat butter in a medium bowl until creamy. Add masa harina and water and beat until well mixed.
- Process thawed corn in a food processor, but leave it chunky. Stir into butter mixture.
- Mix sugar, cornmeal, cream, salt, and baking powder in a separate bowl. Add to masa harina mixture and stir to combine.
- Pour batter into an ungreased 8×8-inch baking pan. Smooth batter and cover with aluminum foil. Place the pan into a 9×13-inch baking dish that is filled a third of the way up the side of the baking pan with water.
- Bake in the preheated oven for 50 to 60 minutes.
- Allow it to cool for 10 minutes. Use an ice cream scoop for easy removal from the pan.
Nutrition Facts
| Calories | 273 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 11 g |
| Sodium | 257 mg |
| Sugars | 13 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
The results were excellent, but we felt it was a little too sweet. I’m going to reduce the sugar next time.
I made this (for the first time) exactly to the specifications of the recipe. It was for a potluck at my husband’s job. It ended up being a huge success. But going forward I think I would make a few modifications to it based on my own experience baking it, and the suggestions of other reviews. One, the recipe says between 50-60 mins for baking. On my oven, I checked it first at 50 mins and believed it needed another 10. It was still liquidy at 50 mins. So when I pulled it out at 60 it definitely had the cake-like quality. Another idea or recommendation was to add creamed corn to the recipe. I think that is a great idea and doesn’t hurt to have both whole kernel and sweet cream corn in the batter. Also, this really isn’t a wet batter, it’s thicker and dry so if it does look wet you may have added too much liquid. But it is definitely a great side dish. Highly recommend it!
This sweet corn cake was delicious and very sweet. I might cut the amount of sugar next time around. It reminded me of undercooked cornbread, which I know doesn’t sound appetizing, but it was very tasty. I used 1 can of corn (utilizing the liquid for the 1/4 cup of water) and didn’t process it at all. I also used flour instead of the masa harina, like another reviewer suggested.
Surprised at how good this was! Will make it again. Didn’t have the Mexican corn meal stuff… used cornstarch… as suggested by google. Tasted great!
Followed others’ advice and it came out great. No masa harina, so I used a tablespoon of cornmeal along with flour. Used only 4 Tablespoons of butter and 4 Tablespoons of Splenda and it worked perfectly. I also used Trader Joe’s canned corn (it’s crisper than other canned corns) and just blended it for a second. Would definitely make this again.
Delicious! I made this as a side dish for tacos on pot luck night camping. It was a huge hit with everyone in my big family- adults and kids alike. I saved this recipe and will definitely be making it again.
Instead of water, I used cream corn and added an additional half cup of whole kernel corn!
Nice flavor, but can someone tell me how to know when it’s done? It still was really gooey at 60 minutes..
LOVE, LOVE, LOVE IT! Sweet corn cake is a staple for us on taco night and I used to buy the packets of the mix at the store. With a few adjustments for our taste this is exactly like the packet mix but homemade which makes me happier. I cut the butter in half (1/4 stick), substitute AP flour for the masa harina (because I don’t use it for anything else), cut out the water and just use a can of cream corn. I use pure cane sugar instead of white but it can be adjusted for taste also. Baking it in a muffin pan gets it to your table a little quicker. A-mazing!
Delicious recipe! I followed the recipe except: subbed half and half for cream, subbed corn meal for more masa harina, subbed frozen creamed corn for canned and added some canned diced chilies. Easy and gluten free! Served with seafood enchiladas and felt very gourmet, right at home!
Substituted a can of cream-style corn instead of frozen corn. Tasted very good.
This was really lovely substituting 1/2 and 1/2 instead of cream and not even blending the corn. Super good!!
It turned out great. I like the fact that it’s not very sweet and it’s very easy to make. I will be making it again.
This is a really delicious recipe. The only substitution was that I used half n half (that was all I had on hand) instead of the heavy whipping cream. It reminds me of the packaged sweet corn cake mix that I always used to buy. Now I can make it from scratch using this recipe!
Since I have tried this delicious recipe at one of my favorite restaurants I’ve been wanting to try it at home and now I have and I LOVE IT! Very easy to follow and very delicious to taste. I will add to my family recipes.
The kids loved it!
Sweet, moist, delicious! It was a little crumbly for my taste, but the flavor was outstanding! Thank you for the easy recipe!
After combining user suggestions and 2 all-time reader favorite Southern Living recipes, I’ve found the perfect adaptable recipe that balances between too eggy, too soupy, too cakey, too sweet, and doesn’t ever veer off into bland territory.
For my preference, next time I’ll use less corn
Pretty much perfect spot on – -I did substitute some cream corn for the cream + corn .. but it still all worked out very well (excellent actually) ..
Yes I would make it again