Mexican Skillet Corn Cake

This might look like a traditional all American cornbread but it’s far from it. This is more of a moist cake with the addition of corn, brown sugar, and sweetened condensed milk. The flavors remind me of a pineapple upside down cake and a tres leches cake combined. It’s sweet, without being overly sweet.

Celebrate Cinco de Mayo or show mom some love on Mother’s Day by whipping up this sweet Mexican-inspired dish that’s sure to please. Serve this skillet as a brunch appetizer or top with a scoop of vanilla ice cream, drizzled with honey, and sprinkle with ground cinnamon for a delicious dessert.

Mexican Skillet Corn Cake

Servings: 8 servings

Prep Time: 8 minutes

Cook Time: 50 minutes

Total Time: 58 minutes

This might look like a traditional all American cornbread but it’s far from it. This is more of a moist cake with the addition of corn, brown sugar, and sweetened condensed milk. The flavors remind me of a pineapple upside-down cake and a tres leches cake combined. It’s sweet, without being overly sweet.

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5 from 1 vote

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Ingredients

• 1 tablespoon canola oil
• 2 15-ounce cans whole corn kernels, drained
• 1 14-ounce can sweetened condensed milk
• ½ cup butter, softened
• 1/3 cup packed light brown sugar
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• 3 eggs
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• vanilla ice cream, optional
• honey, optional
• ground cinnamon, optional

Instructions

• Preheat oven to 350 degrees F.
• Grease a 9-inch iron skillet with 1 tablespoon of oil; set aside.
• In a blender combine corn and sweetened condensed milk. Cover and blend until kernels are partially chopped but small pieces remain; set aside.
• In a bowl beat the butter and brown sugar and granulated sugar with an electric mixer on medium speed until light and fluffy.
• Add vanilla, and eggs one at a time, beating well after each. Beat in corn mixture.
• In a small bowl combine flour, baking powder, and salt.
• Add flour mixture to corn mixture, beating just until combined.
• Pour batter into prepared iron skillet.
• Bake for 45 to 50 minutes or until a wooded toothpick inserted near the center comes out clean.
• Transfer to wire rack and cool for about 1 hour or to room temperature.
• Serve with ice cream, drizzled with honey, and sprinkle with cinnamon, if desired.

Notes

Serve this skillet as a brunch appetizer or top with a scoop of vanilla ice cream, drizzled with honey, and sprinkle with ground cinnamon for a delicious dessert.

Nutrition

Calories: 545kcal, Carbohydrates: 83g, Protein: 11g, Fat: 21g, Saturated Fat: 11g, Cholesterol: 109mg, Sodium: 338mg, Potassium: 568mg, Fiber: 3g, Sugar: 53g, Vitamin A: 856IU, Vitamin C: 7mg, Calcium: 210mg, Iron: 2mg

Course: Dessert

Cuisine: Mexican

Keyword: fresh corn cake, Mexican cake with corn, Mexican corn cake

Author: Yvette Marquez

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Disclosure: This recipe was originally featured here and sponsored by Clabber Girl.