Slow Cooker Mexican Corn Cakes Recipe - Food Fanatic

Slow Cooker Mexican Corn Cakes Recipe

    12 Servings


  • 1/2 cup Unsalted Butter, softened
  • 1/3 cup Granulated Sugar
  • 1/3 cup Masa Harina
  • 1/4 cup Warm Water
  • 1 14.75 ounce can Creamed Corn
  • 1/4 cup Cornmeal
  • 1 teaspoon Salt
  • 1/2 teaspoon Baking Powder


  1. Place 2 cups of water in a 6.5-quart oval slow cooker. Preheat the slow cooker on high while you are prepping the corn cakes.
  2. Place the softened butter and sugar in a stand mixer. Using a paddle attachment beat on medium until incorporated (about 30 seconds). Place the remaining ingredients in the stand mixer and beat on medium for 1 minute or until fully incorporated.
  3. Pour the corn cake mixture into a 9x5 loaf pan. Place the loaf pan in the slow cooker with the lid on. Cook on high for 2 hours 30 minutes. Once the corn cakes are done carefully lift the lid, tilting it to one side first so that the water doesn’t pour into the corn cakes.
  4. Let the cooked corn cakes sit outside the slow cooker for 10-15 minutes to firm up. Using an ice cream scooper, scoop corn cakes on to a platter. Enjoy immediately. 
Slow cooker mexican corn cakes photo