Mexican Sweet Corn Cake (Chevys Copycat)

Preheat the oven to 350 degrees and grease an 8X8-inch baking pan with non-stick cooking spray. In a large mixing bowl, cream together ⅓ cup of softened butter and ⅓ cup of granulated sugar until light and fluffy.

Stir in ⅓ cup of masa harina along with ¼ cup of water, mixing just until incorporated. Add ¼ cup of cornmeal, ½ teaspoon of baking powder, ¼ teaspoon of salt, 2 tablespoons of whole milk, and 1 can of cream‑style corn, stirring gently to combine. Finally, fold in 1 cup of whole kernel corn, taking care not to overmix so the batter stays tender. My husband and I love the texture of the large, whole corn kernels in this cake, but if you prefer a smoother bite, feel free to chop the kernels more finely before folding them into the batter.

Pour the batter into the prepared baking pan and cover the corn cake with foil, set the dish in a larger pan, and pour hot water halfway up the sides to create a gentle water bath that keeps the cake moist and tender. Bake for 45 to 50 minutes just until corn cake is set up.

Allow the corn cake to cool slightly, then serve it warm, scooping generous portions with an ice cream scoop for that classic Chevy’s presentation.

Enjoy!