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Mexican Skillet Corn Cake

Categories: Cakes, Cornbread

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Celebrate Cinco de Mayo or show mom some love on Mother’s Day by whipping up this sweet Mexican-inspired dish that’s sure to please. Serve this skillet as a brunch appetizer or top with a scoop of vanilla ice cream, drizzled with honey, and sprinkle with ground cinnamon for a delicious dessert.


  • 1 tbsp. canola oil
  • 30 oz. whole corn kernels
  • 14 oz. sweetened condensed milk
  • 1/2 c. butter softened
  • 1/3 c. brown sugar packed
  • 1/2 c. sugar
  • 1 tsp. vanilla extract
  • 3 eggs
  • 1 c. all-purpose flour
  • 2 tsp. Clabber Girl Baking Powder
  • 1/2 tsp. salt
  • Vanilla Ice Cream
  • cinnamon
  • honey


Preheat oven to 350 degrees F.

Grease a 9-inch iron skillet with 1 tablespoon of oil; set aside.

In a blender combine corn and sweetened condensed milk. Cover and blend until kernels are partially chopped but small pieces remain; set aside.

In a bowl beat the butter and brown sugar and granulated sugar with an electric mixer on medium speed until light and fluffy.

Add vanilla, and eggs one at a time, beating well after each. Beat in corn mixture.

In a small bowl combine flour, baking powder, and salt.

Add flour mixture to corn mixture, beating just until combined.

Pour batter into prepared iron skillet.

Bake for 45 to 50 minutes or until a wooded toothpick inserted near the center comes out clean.

Transfer to wire rack and cool for about 1 hour or to room temperature.

Serve with ice cream, drizzled with honey, and sprinkle with cinnamon, if desired.