Slow Cooker Mexican Sweet Corn Cake

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If you have ever tried to make Mexican corn cake in the oven, you probably know that you have to bake it slowly in a water bath. My family enjoys corn cake but I don’t make it very often, as I really don’t want to have to bake things in a water bath. So, I thought I’d try it out in a slow cooker! Worked perfectly!

This is my original Mexican Sweet Corn Cake, with a slight variation to make it slow cooker friendly. I made this into a double batch as we were having taco bar birthday party.

Slow Cooker Mexican Sweet Corn Cake
1/2 cup room temperature butter
1 1/4 cup corn kernels – fresh, canned or frozen, drained well
1/4 cup whole milk

1/4 cup heavy cream
1/4 cup white sugar
1/8 teaspoon salt
1/2 cup masa (fine ground corn flour)
3 Tablespoon corn meal
1/2 teaspoon baking powder

Cream butter, sugar and salt with a mixer.

Mix masa, cornmeal and baking powder together in a small bowl. Add to butter mixture and mix until incorporated. Add masa mixture to butter mixture – the dough will resemble cookie dough.

Mix in corn, then milk.

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A note about the corn: I like to pulse the corn in a food processor. You can use the corn whole. It is not necessary to run it through the food processor, but I think it gives the cake great texture.

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Place in a slow cooker on low for 3-4 hours. I mix it every 60 minutes and scrape the sides with a spatula.

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6 thoughts on “Slow Cooker Mexican Sweet Corn Cake

  1. I’ve had this corn cake that Amelia makes and it is AMAZING! If you like corn cake, definitely use this recipe. Warning: you will eat it all!

  2. Thank you! I have been looking for a slow cooker recipe for this as I’m making it for a Mexican-themed dinner party of 30. You even answered my question by saying you made a double batch!

  3. This is awesome! I also have tried cooking it in the microwave for a quick during the week side. Turns out great as long as you watch it and stir often!

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