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