Sweet Corn Cake

 In All, Sides

Our most requested recipe! You will find Sweet Corn Cake served with many entrees at Blue Mesa Grill. Steaming – the secret to its success – can be hard to duplicate in home kitchens. A home adapted recipe follows that is oven baked and very close to the original.


Serves 10-12 as a side dish

  • 1/3 cup Crisco shortening
  • 2 sticks unsalted butter, softened
  • 2 cups corn masa harina*
  • 1/3 cup ice water
  • 4 cups fresh or frozen (thawed) corn kernels (about 1 lb. frozen)
  • 1/2 cup yellow cornmeal
  • 3/4 cup sugar
  • 1/4 cup heavy cream
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt


  • Preheat oven to 375°.
  • Place Crisco and butter in a mixing bowl and beat on medium-high speed until light and fluffy.
  • Add corn masa to butter mixture and mix for 2 minutes or until thoroughly incorporated. Add the ice water and mix at medium for 1 minute or until completely absorbed.
  • Place the corn kernels in a processor work bowl with the metal blade. Pulse on and off until mixture is coarsely chopped. Set aside.
  • Combine the corn meal, sugar, heavy cream, baking powder and salt in a large 4-quart mixing bowl.
  • Add the masa mixture and the ground corn to the corn meal/sugar mixture. Stir to combine thoroughly.
  • Pour the batter into a prepared pan, cover tightly with aluminum foil to retain the steam, and bake for 45 minutes at 375°.
    *Note on Masa Harina: you can purchase Masa Harina, dried corn that has been ground and treated, at most markets. It is the basic ingredient used in making tamale dough (also called masa).


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