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
- 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
- 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.