When I was in college, all of my roommates worked at Don Pablo’s (at one point I think I had like 8 roommates. And all of them worked at Don Pablo’s. It was a pretty crazy household.)
Anyway, at the end of the night, if there was any leftover, they would bring me home the sweet corn cake they made. It was so amazing, I wanted to try to mimic it, but I also wanted a bit more texture. This is what I came up with.
Pretty simple ingredients.
In a bowl, add a can of corn (drained) and a can of creamed corn (not drained. Not even sure how you’d do that)
Then add 1 cup of corn meal, 1/2 cup of AP flour, 1 egg, 1 diced jalapeno (less if you don’t like it spicy), 2/3 cup of sugar, 1 teaspoon salt, and 1 teaspoon baking powder (not soda).
Mix well and add 1 stick melted butter.
Mix and add to a 9X9 pan.
Bake at 350 for about 40 minutes. It’s done when you lightly touch the top middle (quickly, because you know, it’s hot) and it springs back. You can kind of hear the bubbles in it make a certain sound when they’re done. It’s hard to describe.
And serve. We like this with Tex-Mex, or tacos, or pulled pork, or really anything you’d serve cornbread with this works well.
Sweet (and Spicy!) Corn Cake
- 12 oz Can Creamed Corn
- 12 oz Can Sweet Corn Drained
- 1 Cup Corn Meal
- 1/2 Cup Flour All Purpose
- 1 Jalapeno Diced
- 2/3 Cup Sugar
- 1 Egg
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
- 1/2 Cup Butter
- Mix ingredients as above
- Bake at 350 for approximately 35-40 minutes until cooked through. It will still be spongy, but should still bounce back slightly when tapped.