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This Mexican corn cake, also known as tomalito or tomalitos, is a sweet yet savory side to any Mexican feast. Creamy, bursting with flavor, and easy to make!
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This sweet corn cake tastes just like the popular dish at the Mexican restaurant, Chevy’s. It is a popular restaurant that serves these delicious corn cakes with every entree. This Mexican sweet corn cake is a MUST make when creating a Mexican dinner. It is very similar to cornbread with real whole kernels. You can serve it in a casserole dish for a crowd or serve individually by scooping up portions with a cookie scoop. There is no wrong way to eat this sweet corn dish!
Ingredients for Sweet Corn Cake
Take your corn to the next level by baking it with these special ingredients. The blend of corn, cornmeal, a little sweetness, and whipping cream gives this tomalito side dish a great combination. Complete your dinner with this special corn cake recipe!
- Butter – Soften the butter to help blend it with the hand mixer.
- Cornmeal or Corn flour – Used for texture and sweetness in these corn cakes.
- Frozen whole-kernel corn – Make this even easier with thawed corn.
- White sugar – Added for just enough sweetness and balance out the flavors.
- Heavy whipping cream – Gives a creamy taste to the corn mixture. You can substitute this with Greek yogurt or whole-milk yogurt for a thicker texture.
- Salt – Just enough to help build the corn cake as it is baking in the oven.
- Baking powder – This helps the corn cakes rise in the oven. The fluffiness and texture will increase in the pan growing it taller.
Mexican Corn Cake Step-by-Step
Mexican corn cake is the perfect addition to any Mexican meal. Serve it in a casserole dish for your guests to serve up their own portions or make little individual cakes by scooping up portions with a cookie (or ice cream) scoop.
- Beat – In a medium bowl beat butter with a hand mixer until it is creamy, then add cornmeal and water until well blended. Using a food processor, process thawed corn, but leave it chunky. Stir into the butter mixture.
- Combine – In a small bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to the cornmeal mixture and stir to combine.
- Prepare – Pour batter into an ungreased 8×8 inch baking pan or casserole dish. If you want individual servings, you can use an ice cream scoop to measure out into six custard cups. Smooth the batter and cover it tightly with aluminum foil.
- Put the pan filled with water into a baking dish. Bake the corn cake in a water bath to preserve moisture.
- Bake – Preheat the oven to 350-degree oven and bake for 50 to 60 minutes. Allow cooling for 10 minutes. Insert a knife in the center and if it comes out clean, the corn cake is done.
What to Serve with Mexican Sweet Corn Cake
This creamy corn side dish would pair perfectly with any of these delicious Mexican dishes. Make a complete meal with these Johnny cakes. They are the best with any of these main dinners.
“Simple and easy to make using a food processor. This is my second day making this in a row the family and I love it. I melted some cheese on top and added canned diced jalapenos to the mix. Super moist and I love that I can save on using eggs because this recipe doesn’t use eggs.”
-Kelly
Frequently Asked Questions
I love to make both corn cake and corn bread, but there is a difference between the two. Corn Cake is sweeter and less grainy than corn bread. Corn bread can be cut into slices but corn cake needs to be scooped. It doesn’t hold its shape when cut.
I like to scoop out the sweet corn cake with a cookie scoop or ice cream scoop and serve it as a side to my favorite Mexican dishes.
I’ve only made this recipe in an 8×8 casserole dish, but if you double the recipe, it will bake well in a 9×13 dish. You may need to add a little extra bake time using a bigger dish.
READ NEXT: 75+ Cinco de Mayo Recipes
More Corn Sides
Corn is one of those sweet sides that can taste more like dessert than a “veggie” and makes a delicious side to any meal. Try some of these sweet corn recipes for your next family dinner and see for yourself how easy they can be.
Korean Corn Cheese
Grilled Corn on the Cob
Chipotle Corn Salsa
Grilled Corn Salad
Creamy Corn Dip
Mexican Street Corn Cups
Crockpot Creamed Corn
Mexican Street Corn
How to Make Sweet Corn Cake
Sweet Corn Tomalitos (Corn Cake)
Equipment
- Hand Mixer
- 9×13 inch pan for water bath
- 8×8 inch pan
Ingredients
- ¼ cup butter, softened
- ¼ cup water
- ⅓ plus ¼ cup cornmeal, divided
- 1 ½ cups frozen whole-kernel corn, thawed
- ⅓ cup granulated sugar
- 2 tablespoons heavy whipping cream
- ¼ teaspoon salt
- ½ teaspoon baking powder
Instructions
- Heat oven to 350 degrees F. Prepare a water bath by filling a 9×13-inch baking dish one-third of the way with water. Set aside.
- In a medium bowl, beat butter with a hand mixer until creamy. Add water and ⅓ cup cornmeal until well blended.
- Using a food processor, process thawed corn, but leave it chunky. Stir into the butter mixture. Set aside.
- In a separate bowl, mix the remaining ¼ cup cornmeal, sugar, cream, salt, and baking powder. Add to the cornmeal mixture and stir to combine.
- Pour batter into an ungreased 8×8-inch baking dish, casserole dish, or 6 custard cups if you want individual servings.
- Smooth the batter and cover the dish tightly with aluminum foil. Place pan in prepared water bath.
- Bake for 50-60 minutes. Allow to cool for 10 minutes.
Notes
- You can bake the tomalitos in 6 (10-ounce) custard cups instead of a baking dish if you want to create cute individual servings.
- The water bath helps the corn cake maintain moisture.
Oh wow, this looks so delicious. My family is going to devour it!
Adding this to our Taco Tuesday Menu! Sometimes you just need something other than beans and rice.
Simple and easy to make using a food processor. This is my second day making this in a row the family and I love it. I melted some cheese on top and added canned diced jalapenos to the mix. Super moist and I love that I can save on using eggs because this recipe doesn’t use eggs
So glad it was a hit! I love the addition of the jalapeños.
Looks good, have you tried making this in a steam convection combi oven, wondering if it will work the same but without the water bath?
We haven’t tried it that way, but let us know how it goes if you try it!
My family and I loved this recipe! I just substituted the heavy whipping cream with coconut cream and it was soooooo delicious! Thanks for sharing this recipe!
I have a question, you listed a third cup of cornmeal and then again a Fourth cup of cornmeal correct?.. One goes to the first set of instructions and the other goes to the second, same thing (Cornmeal) just divided correct? I am trying to make this recipe, sound delicious just want to make sure I have the right amounts and that I am reading instructions correctly.
Thank you for sharing the recipe.
Yes, that’s right. You use 1/3 cup cornmeal the first time cornmeal is mentioned, and then 1/4 cup the second time.
The recipe started 1/3c then 1/3c… the instructions state 1/3c then 1/4c. Can you confirm which measurement is accurate? Thanks.
You mix 1/3 cup cornmeal in with the butter mixture and then another 1/4 cup cornmeal into the whipping cream mixture. So it is both!
I know that this was a while ago and it seems that no one caught the mistake but here it goes. You statement “Add to corn flour mixture” is strange as you don’t list a “corn flour”. I think the correct terminology would be to say “Add to items from Instruction #1.
Other than that, this sounds like a great food item that I am going to have to make.
Cheers!
Thank you for catching that! I hope you enjoy the recipe!
I made this tonight and it was absolutely delicious! It’s been way too long since I’ve eaten at Chevys, and I’m pretty sure I’ve dreamt of their corn cake– I miss it that badly. This dish brought back all the good memories! The flavor was spot on. Mine came out a bit more crumbly than I remember; I may have overcooked it, or it may be because I substituted the heavy cream for whole milk. I also could not find the masa harina at my grocery store, but extra corn meal fit the bill. I feel like this dish is going to be essential everytime I make Mexican food from here on out! Thank you!
So glad you liked it so much! The heavy cream definitely makes it more rich and creamy but whole milk works great if that’s what you have on hand. Thanks for the 5-stars!
masa harina was not mentioned in the recipe.
I thought masa harina was corn meal, possibly the
grind would be different.
THANK YOU so much for posting this recipe. Like you, I ate at Chevy’s only once. And, like you, the sweet corn tamalitos was the best thing on my plate. Dinner is done for tonight, but you bet yer boots I’m making this tomorrow! And your cheese enchiladas on homemade tortillas.
Did you ever make it?
Rebecca … Did you ever make it?