Stack of five golden Mexican sweet corn cakes drizzled with maple syrup on white plate

Mexican Sweet Corn Cakes Recipe (From Scratch, Skillet Style)

ByClaire Monroe Posted on Updated on
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If you have ever craved that soft, sweet corn cake served at Mexican restaurants like Chi-Chi’s or El Torito, these skillet corn cakes are your from-scratch shortcut. Instead of the usual baked, scoopable casserole, you get small Mexican sweet corn cakes fried in a pan, with crisp edges and a moist, almost pudding-like center. The recipe skips boxed mix and uses real sweet corn, masa harina, and a touch of honey, so it stays naturally gluten free and easy to customize. Whether you serve them with crema and salsa or drizzle them with maple syrup, these from-scratch corn cakes bring bold flavor and tender texture to the table in about 20 minutes. It is a perfect example of the simple, from-scratch baking we feature in our Ultimate Easy Cake Recipe Hub.

Skillet vs Baked: Why We Fry These Corn Cakes

Most people picture Mexican sweet corn cake as the soft, scoopable casserole you get at places like Chi-Chi’s or El Torito, baked in a water bath and left in the oven for close to an hour. Here, we take the same sweet, masa rich flavor and turn it into small skillet corn cakes that cook in just a few minutes. They are more like little fritters or pancakes than a big baking dish, with crisp, golden brown edges and a soft, pudding like center, so every bite has that mix of crunch and creaminess.

If you came here looking for the classic baked casserole, think of these as the faster, weeknight friendly version. You still get the Mexican sweet corn cake flavor, but in skillet corn cakes that are easier to cook and serve.

What are Mexican sweet corn cakes?

Mexican sweet corn cakes are a soft, lightly sweet side dish made with ground corn (or masa harina), butter, and a touch of sugar or honey. Unlike cornbread, they are steamed or skillet-cooked, giving them a moist, almost pudding-like center and a toasty corn aroma.

Why This Mexican Sweet Corn Cake Recipe Works

  • No Boxed Mix Needed – 100% from scratch with real ingredients and full control over sweetness and texture.
  • Perfect Skillet Texture – Crispy golden crust with a moist, almost pudding-like center, never dry or greasy.
  • Authentic Mexican Flavor – Made with masa harina, honey, and fresh sweet corn, inspired by Chi-Chi’s and El Torito favorites. Using fresh corn instead of canned gives a brighter flavor and a juicier, pudding like center.
  • Fresh Corn Advantage – Kernels cut straight from the cob add little pops of texture and natural sweetness that canned corn cannot match.
  • Naturally Gluten-Free – No flour or mix required, just cornmeal, corn flour, and real corn.
  • Foolproof Method – Includes exact cook times, tips to prevent sogginess, and pro tricks to avoid falling apart.

What makes these corn cakes authentic?

Authenticity comes from using masa harina for depth, real sweet-corn kernels, and skillet cooking, no boxed mix. These three details mimic restaurant versions like El Torito while staying 100 % from scratch.

If you’ve been searching for an authentic Mexican sweet corn cake recipe that’s truly from scratch, this one nails the texture and flavor without any shortcuts.

Whether you’re new to Mexican cooking or a lifelong fan of corn-based comfort food, this recipe delivers big flavor in under 30 minutes.

Ingredients for the Best Corn Cakes

When you’re building flavor from the ground up, every ingredient matters. This isn’t just a corn cake recipe—it’s a little bit Southern corn cakes recipe, a touch Mexican corn cakes recipe, and definitely the best corn cakes recipe you’ve never made (yet).

Here’s everything you’ll need to make a small batch or scale it into a large batch for brunches or backyard cookouts:

Overhead view of ingredients for Mexican sweet corn cake: corn kernels, masa harina, butter, honey, eggs

Dry Ingredients

  • 1 1/2 cups corn flour – This is finely ground and gives the cakes their delicate structure. Not to be confused with corn starch (aka fécule de maïs) or coarse cornmeal.
  • No masa harina? That’s okay—corn flour gives these cakes a light, tender texture. But if you do have masa harina, you can swap it in for a richer, slightly earthier flavor (use the same amount).
  • 1 tablespoon cornmeal – Just enough for a slight crunch that hints at old fashioned corn cakes.
  • 1 1/2 teaspoons baking powder – This lifts the batter gently and helps it rise without becoming dry.
  • 1/2 teaspoon salt – For balance.
  • 1/8 teaspoon cayenne or chili powder – Optional, but adds warmth.

Wet Ingredients

  • 4 tablespoons melted butter – You’ll want this fully melted and slightly cooled. It adds richness and helps the edges brown perfectly in the pan.
  • 1 tablespoon honey – Just enough to sweeten the mix, not overpower it.
  • 1 cup milk – Whole or plant-based works. The goal is creaminess.
  • 2 large eggs + 1 egg white – We’ll whisk the whites until fluffy for lift.
  • 1 cup fresh corn kernels – Use kernels cut straight off the cob for a pop of texture and natural milky sweetness that canned corn cannot match. Frozen corn also works, no need to thaw, but avoid canned corn unless you are in a pinch.

Optional Flavor Boosters

  • 1 chopped jalapeno – For a nod to the Mexican sweet corn cake you may have seen in restaurants.
  • Chopped herbs like chive, cilantro, or basil.
  • A spoonful of minced garlic or diced scallion for depth.

Equipment Checklist

  • Mixing bowl
  • Whisk
  • Saucepan (to melt butter with milk and honey)
  • Spatula and cook tools
  • Heavy pan or griddle (cast iron is ideal)
  • Optional: a spring-loaded scoop or measuring cup to portion each mound of batter

Note: These ingredients are naturally gluten-free—just check your corn flour brand to make sure it’s certified if needed. Want a sweeter profile like corn pudding? Add an extra drizzle of maple syrup to the batter, or serve it on top.

FAQ Spotlight

What’s the difference between corn flour, cornmeal, and corn bread mix?
Corn flour is fine and soft, great for tender texture. Cornmeal is coarse and used for crunch. Corn bread mix often includes sugar and leaveners, it’s convenient but not ideal for homemade corn cakes from scratch.

Step-by-Step Sweet Corn Cake Instructions

If you’ve ever baked something that smelled better than it looked, you’ll understand why these corn cakes are a game of trust. The batter might seem a little too loose, the first one might over-brown, and your pan might feel too hot or too cool. That’s okay. This is cooking with feel—more soulful than scripted.

Here’s how to make this recipe in your own kitchen, from start to that first crisp-edged bite:

1. Preheat your equipment

Set your oven to 350 degrees if you plan to keep your fresh corn cakes warm while working in batches. Slide a baking sheet inside. You’re setting up a low oven, not to bake, but to hold.

Place your pan (or griddle) on the stove over medium-low heat. Let it warm slowly. If you’re using cast iron, even better : this gives that perfect golden brown crust we’re after.

2. Build the wet base

In a small saucepan, gently heat the melted butter, milk, and honey until just steamy. Don’t boil. Then let it cool for a minute—you’re not scrambling eggs today.

In a mixing bowl, separate your eggs, and beat the butter mixture into the egg yolks, whisking to combine. Add in your sweet corn kernels, and if you’re going bold, your jalapeno or herbs.

Mixing melted butter, honey and eggs to start Mexican sweet corn cake batter

3. Fold the dry ingredients

In another bowl, whisk together your corn flour, cornmeal, baking powder, salt, and optional spice. This is your dry foundation.

Now, pour the wet into the dry. Stir until it becomes a cohesive corn mixture—not too thick, not runny. It should fall slowly from a spoon but hold shape when portioned.

Corn flour and cornmeal blend being poured into sweet corn cake batter

4. Whip, fold, rest

Take your egg whites and beat until stiff peaks form. Gently fold into the batter using a spatula, keeping as much air as possible. This is the secret to tender texture.

Let the batter sit for about 4 minutes. This gives the cornmeal time to hydrate and flavors to marry.

Gently folding stiff egg whites into corn cake batter for fluffy texture

5. Cook the cakes

Add a bit of oil or less butter to your hot pan (you’ll learn fast which you prefer). Scoop out each mound of batter—about 1/4 cup—and place it into the skillet.

Let each cake cook for 2–3 minutes until bubbles form around the edge. This is your cue: time to flip the corn cakes. Use a spatula and cook the other side until golden brown and just firm.

Two corn cakes frying in a cast-iron skillet until golden brown

6. Serve or stash

Move finished cakes to your warm baking sheet in the oven. Or just eat one standing by the stove—we won’t judge.

Optional Topping Ideas

Here’s where things get fun:

  • A dollop of sour cream with chopped chive
  • Maple syrup for that breakfast-cornbread hybrid
  • Salsa, crema, or avocado for a Mexican restaurant moment
  • Butter, always. Especially salted butter

FAQ Highlight

How to make corn cakes at home?
Start with a blend of cornmeal and corn flour, fold in fresh sweet corn, and lightly leaven with baking powder. Cook spoonfuls of batter on a hot pan until each one is golden brown and fluffy inside. Top as you like!

How to Make Mexican Sweet Corn Cakes from Scratch (Skillet Version)

This skillet version is inspired by the famous El Torito Mexican sweet corn cake, known for its moist, dessert-like texture and bold corn flavor.

So you’ve mastered the basics, now let’s talk about bending tradition with a little heat, a little heart, and a whole lot of corn. The beauty of corn cakes is that they’re endlessly riffable. And if you’ve ever sat in a Mexican restaurant eating tamales or corn pudding and thought, “I wish I could bottle this flavor,” then this one’s for you.

This isn’t about replicating, it’s about honoring. Think of it as blending homemade corn cakes with the comfort of Mexican sweet corn cake, moist, just a bit sweet, and layered with flavor.

Plate of small Mexican sweet corn cake fritters served with lime and crema

Flavor Variations to Try

Here’s how to take the base batter and steer it toward the Mexican table:

  • Swap 1/4 cup corn flour for masa harina – That earthy, almost toasty aroma? That’s masa. It brings a tamal-like richness.
  • Add a finely chopped jalapeno – No seeds if you want warmth, seeds in if you want fire.
  • Stir in cotija or queso fresco – Salty, crumbly cheese adds depth.
  • Sweeten with a touch more honey or maple syrup – Just a little. Remember: it’s sweet, not sugary.
  • Finish with crema and lime – That brightness against the golden corn flavor is unbeatable.
  • Top with a condensed milk glaze – For a richer dessert style finish, whisk 2 tablespoons sweetened condensed milk with 1 teaspoon lime juice or milk until smooth, then drizzle it over the warm corn cakes.

Cooking Considerations

  • Keep heat on the pan a touch lower than usual. Sugar content is higher now, which means faster browning. Watch for dark edges.
  • Consider shaping smaller cakes—they hold up better and brown more evenly.
  • Serve with a dollop of crema, a pinch of smoked paprika, or even roasted poblano strips.

FAQ Drop

What is Mexican corn cake?
It’s a moist, lightly sweetened side dish made from corn, often masa harina, butter, and sometimes sugar or condensed milk. Somewhere between cornbread and dessert, it’s traditionally baked in a baking dish, but we’re adapting it here into skillet-fried corn cakes with a crisp twist.

Serving Suggestions for Corn Cakes

What makes these Mexican sweet corn cakes from scratch so special, besides the crackly edges and tender insides, is how adaptable they are. Whether you’re building out a full dinner plate or sneaking bites standing at the stove, these cakes are best served warm, golden, and with something a little extra on top.

Let’s be honest: sometimes, the favorite toppings steal the show. Other times, it’s about contrast, rich with fresh, spicy with sweet, crisp with creamy. Here are some tried-and-true ways to make these homemade corn cakes sing:

Breakfast serving of corn cakes topped with crema beside coffee cup

Classic Pairings (Comfort Mode)

  • A dollop of sour cream + chopped chive for cool tang
  • Smeared with salted butter right from the skillet
  • Drizzled with maple syrup—especially for a brunch cornbread moment

Border-Crossing Vibes

  • Spoon over warm crema, black beans, and charred corn salsa
  • Top with avocado slices and a squeeze of lime
  • Pair with pulled chicken or grilled shrimp for a full plate

Light and Green

  • Stack with garlicky sautéed kale or spinach
  • Serve alongside a tomato salad and fresh mozzarella
  • Make a corn cake recipe slider with arugula and aioli

When and How to Serve

  • Best served fresh off the pan, but you can keep them warm in a low oven for up to 20 minutes
  • For leftovers, reheat on a dry griddle over low heat until they perk back up
  • Want to freeze? Layer between parchment and store airtight

For a crowd-pleasing sweet finish, pair these corn cakes with a slice of my Easy Dr Pepper Cake, the chocolate-cherry sheet cake that always disappears first.

FAQ Nudge

What are the simple toppings for corn cakes?
Simple’s perfect. Think a pat of butter, a drizzle of maple syrup, or just a touch of sea salt. For savory: sour cream, chopped herbs, or a spoonful of salsa will elevate the whole bite.

Mexican Sweet Corn Cake Tips for a Golden-Brown Crust

Let’s be honest—nothing tests a cook’s patience like trying to nail that exact shade of golden brown. One second too long in the pan, and your beautiful corn cakes start tasting like charcoal. Too soon, and they come out pale and pasty. The trick? Paying more attention to the batter’s behavior than the clock.

These tips are all about helping you flip the corn cakes like a pro—crispy on the outside, light and just a little creamy on the inside.

Close-up of perfectly golden corn cake on spatula, steam rising

Pan Setup Is Everything

  • Use a heavy pan or griddle—cast iron retains heat and gives a more even sear.
  • Preheat slowly over medium-low. You’re looking for a soft sizzle, not an angry spit.
  • A small pat of oil or less butter in the pan helps avoid sticking and burning.

Watch the Batter

  • The first few cakes are your testers. The batter should sizzle gently when it hits the pan and begin to puff within 30–45 seconds.
  • If your cakes are browning too fast before setting, lower the heat and let the pan rest a minute between batches.
  • Give the batter a quick stir between scoops to redistribute kernels and maintain consistency.

The Flip Test

  • Look for tiny bubbles at the edge and slight browning underneath before flipping.
  • Use a wide spatula and cook confidently, no peeking or panicking.
  • After the flip, reduce heat slightly and finish for another minute or so until the center is set.

Fixing Mistakes in Real Time

  • If the cakes stick: the pan wasn’t hot enough, or you waited too long to flip.
  • If the inside feels underdone: your batter may be too thick, or your heat too high.
  • If nothing’s working: take a pause, clean the pan, and reset heat. Your next batch will thank you.

FAQ Insert

Can you make corn cakes with Jiffy mix?
You can use it as a shortcut, but the result will taste more like sweet cornbread. Jiffy mix already has sugar and leaveners added, so the texture is lighter and more bready. Using corn flour, cornmeal, and a little masa harina gives these skillet corn cakes their authentic flavor and tender, pudding like center that a boxed mix cannot copy.

Homemade Corn Cakes – Substitutions & Variations

One of the best things about homemade corn cakes is how forgiving they are. Once you’ve nailed the batter basics, moisture, lift from baking powder, and just enough grain from cornmeal, you can start riffing. Whether you’re working with pantry scraps or navigating food sensitivities, there’s a path to delicious here.

Let’s walk through a few tried, tested, and gloriously flexible options.

Going Plant-Based or Dairy-Free?

  • Milk → Swap with any plant-based milk (almond, oat, soy). Just avoid the sweetened versions unless you’re leaning into a dessert-style cake.
  • Butter → Use vegan margarine or neutral oil. You might miss a little richness, but the texture still holds.
  • Eggs → Sub with flaxseed eggs (1 tbsp flax + 2.5 tbsp water per egg), though your batter will be slightly denser.

Pantry Crisis Mode

  • Out of corn flour? Blitz cornmeal in a food processor until fine—it won’t be exact, but close.
  • No fresh corn? Try using frozen corn straight from the freezer. Don’t thaw. If desperate, canned corn works too—just drain it very well.
  • No honey? A splash of maple syrup adds sweetness and depth.

Level-Up Ideas

  • Fold in crumbled feta or shredded cheddar for savory depth.
  • Add roasted poblano or a spoonful of salsa to the batter.
  • Top with a fried egg and avocado for an upgraded breakfast-for-dinner plate.

Texture Tweaks

  • Want a more spoonable corn pudding feel? Add a tablespoon of sour cream or Greek yogurt to the wet mix.
  • Craving crunch? Increase the cornmeal ratio by 1/4 cup, but watch your cook time to prevent over-browning.

Quick FAQ

Are corn cakes healthy?
They can be. Made with whole grain cornmeal, moderate butter, and real sweet corn, they’re naturally nutrient-rich and gluten-free. Skip deep-frying and keep favorite toppings light to make them lighter.

Mexican Sweet Corn Cake Recipe Card

Stack of five golden Mexican sweet corn cakes drizzled with maple syrup on white plate

Mexican Sweet Corn Cakes Recipe from Scratch | Skillet Style

Yield: 10 medium cakes
Prep Time: 15 minutes
Cook Time: 15 minutes
Rest Time: 5 minutes
Total Time: 35 minutes

Golden skillet-fried corn cakes made with corn flour, sweet corn kernels, and a kiss of honey. Crispy edges, tender centers, and endlessly customizable toppings.

Ingredients

Dry Ingredients

  • 1 ½ cups corn flour (fine)
  • 1 Tbsp cornmeal
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • ⅛ tsp cayenne or chili powder (optional)

Wet Ingredients

  • 4 Tbsp unsalted butter, melted & cooled
  • 1 Tbsp honey
  • 1 cup milk (whole or unsweetened plant-based)
  • 2 large eggs, separated
  • 1 egg white (extra lift)
  • 1 cup fresh sweet corn kernels (or frozen, unthawed)

Optional Mix-Ins

  • 1 jalapeño, finely chopped
  • 2 Tbsp chopped cilantro or chives
  • ¼ cup crumbled cotija or queso fresco

Instructions

  • Warm Pan & Oven – Preheat oven to 350 °F (175 °C) and slide in a baking sheet (to keep finished cakes warm). Heat a cast-iron skillet over medium-low.
  • Combine Wet Base – In a small saucepan, warm butter, milk & honey until steamy; cool 1 min. Whisk mixture into egg yolks. Stir in corn kernels and any mix-ins.
  • Blend Dry Ingredients – In a bowl, whisk corn flour, cornmeal, baking powder, salt & cayenne. Pour wet mixture over dry; fold just until combined.
  • Whip & Fold – Beat egg whites to stiff peaks; gently fold into batter. Let batter rest 4 min.
  • Cook – Lightly oil the hot skillet. Scoop ~¼ cup batter per cake; cook 2–3 min until edges set & bubbles form. Flip; cook another 1–2 min to deep golden brown.
  • Hold & Serve – Move cakes to warm oven while you finish batches. Serve hot with butter, sour cream, maple syrup, salsa, or avocado.

    • Notes

  • Masa swap: Sub ¼ cup corn flour with masa harina for stronger Mexican flavor.
  • Pan too hot? Cakes brown before setting → lower heat 1 notch and pause 30 sec.
  • Freezing: Cool completely, layer with parchment, seal airtight, freeze 2 months. Reheat on a dry skillet.
  • Dairy-free: Use plant milk + vegan butter; texture still holds.
  • Nutrition disclaimer: Estimates only; brands & portion size will vary.

    • Nutrition Information:
    Yield: 10 Serving Size: 1 Cake
    Amount Per Serving: Calories: 160Total Fat: 7gSaturated Fat: 3.6gTrans Fat: 0.1gUnsaturated Fat: 3.3gCholesterol: 52mgSodium: 225mgCarbohydrates: 21gNet Carbohydrates: 20gFiber: 1gSugar: 4gSugar Alcohols: 0gProtein: 4g

    Values are estimates calculated from generic ingredient data; actual numbers will vary with specific brands and portion size.

    © sweetcakerecipe
    Cuisine: American-Mexican Fusion / Category: Classic Cakes

    Frequently Asked Questions

    Troubleshooting : Common Corn Cake Problems

    Even the best Mexican sweet corn cakes recipe can misbehave, so use these quick fixes to rescue a batch without starting over. Each tip is tested on the very batter in this recipe, so you can recover a flawless, golden batch without starting over.

    Nutrition Info for Corn Cakes

    Let’s talk numbers, not to scare you off, but to give you a sense of how these corn cakes fit into your day. For a recipe that uses whole grains, real veggies, and modest fat, these are surprisingly balanced. Of course, the math shifts depending on your favorite toppings and how generous you get with the butter (no shame there).

    Here’s a rough estimate per cake (based on a batch yielding 10 medium cakes):

    • Calories: 140–160
    • Fat: 7–9g (from melted butter, milk, egg)
    • Carbs: 16–18g (mostly from cornmeal, sweet corn)
    • Protein: 3–4g
    • Fiber: ~2g
    • Sugar: 2–4g (from corn + honey)

    They’re naturally gluten-free, especially if you’re using certified corn flour and checking labels. That makes them a great option for anyone dodging wheat but still craving a corn bread or corn cake recipe vibe.

    Want to lighten them up even more?

    • Swap to plant-based milk and reduce butter
    • Go easy on syrups or sugar-based toppings
    • Use egg whites only (though you’ll lose a bit of richness)

    These aren’t diet food, but they’re real food. And honestly, a warm corn cake, hot from the pan, with a dollop of sour cream or salsa? Worth every calorie.

    With their crisp skillet edges, soft centers, and bold corn flavor, these may become your go-to recipe for Mexican sweet corn cakes at home.

    Final Thoughts on Mexican Sweet Corn Cake

    Cooking isn’t always about precision, it’s about comfort, memory, and those little surprises that show up when you least expect them. Like the way sweet corn caramelizes just a little when it hits the hot pan, or how a single spoonful of batter becomes something golden and deeply satisfying in under five minutes.

    If you’ve never made corn cakes from scratch, or only knew them from boxed mixes and buffet trays, this is your moment. Start with fresh ingredients. Listen for the sizzle. Trust your eye more than the timer. And don’t be afraid to make a mess or a second batch.

    Whether you’re chasing nostalgia, experimenting with Mexican sweet corn cake flavors, or just hoping to bring something new to your table, try this recipe. Serve it warm, top it how you like, and share it with someone who appreciates a good crisp edge and a soft center.

    And if you find your own twist, swap in your own corn bread wisdom, or turn this into something closer to corn pudding or tamales, even better. Cooking should evolve, just like the stories we tell about it.

    Don’t forget to bookmark this page or check the recipe index for more ideas. And if these corn cakes made you smile, I’d love to hear about it.

    More Recipes to Pair with Mexican Sweet Corn Cake

    If you enjoyed today’s recipe, keep the whisk spinning with these crowd-pleasing treats :

    Claire Monroe is the heart behind Sweet Cake Recipe’s timeless bakes, specializing in Southern classics like moist Bundts and heritage pound cakes. Her goal is to help home bakers feel confident, comforted, and right at home in the kitchen.

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