Food,  Side Dish

Corn Cake

January 17, 2011 /

Good Monday Morning to you all! I am super sleepy this morning and I have no idea why…I hate mornings like that where no matter what you do you still seem to be tired. This weekend was pretty low key. My parents took me to an early birthday dinner at a restaurant called Mill on the River. What a fantastic dinner this was! My dad is going to be out of town the entire week, and since my birthday is on Wednesday we thought it would be a better idea to go out the weekend before my birthday to celebrate. BOY did we!

The food was absolutely outstanding, I mean…normally since my birthday is right after Christmas we just go out for a nice dinner. I always feel bad about people getting me presents because it is right after the holiday so I stick to a nice dinner and that’s about it. Everything about this place was just really amazing. The atmosphere was really inviting, it was super busy the night we went. The drinks and food were seriously just stunning…I was so impressed and so happy with everything. The waitress was even nice enough to bring this out with champagne:

I thought that was really nice of her to do, most places don’t normally go to that extent when it is someone’s birthday. So I had a really nice time. Thanks Mom and Dad again for a really nice evening!

This recipe I wanted to share with you today comes from a restaurant that my roommate and I would go to in college called Don Pablo’s. It was kind of a Tex-Mex restaurant but we went there for one reason and one reason alone,  well maybe the margaritas too haha, the corn cake. I know, it sounds weird…but it tastes amazing. It is like a sweet cornbread and it is SO SO GOOD!

Ingredients for Corn Cake:

  • 1/2 cup softened butter (do not substitute)
  • 1/3 cup corn flour
  • 1/4 cup water
  • 1 10oz can creamed corn
  • 1/4 cup corn meal
  • 1/3 cup sugar
  • 2 tbsp heavy whipping cream (I use regular milk)
  • 1/4 tsp salt
  • 1/2 tsp baking powder

In a medium bowl beat butter until creamy. Add corn flour and water and beat until well mixed. Stir in corn.

In a separate bowl, mix cornmeal, sugar cream, salt and baking powder. Add to corn mixture and stir to combine. Pour batter into an ungreased 8×8 pan. Cover tightly with aluminum foil. Place pan into a 9 x 13 baking pan that is filled 1/3 with hot water.

Bake at 350 for 50 – 60 minutes. Allow to cool 10 minutes. Use an ice cream scoop to remove. Server warm.

NOTE: The secret to getting it creamy is the steaming so it is important to bake it covered and inside a pan of water.



Use an ice cream scoop to serve it. It may be sweet, but it really does go with any kind of Mexican food you are having for dinner. It can kind of break up the heat in between bites, if you eat spicy Mexican food that is. It really is super good, try it out and let me know what you think!

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