Want something perfectly yummy to bake with baby’s help?  Or not so much help?  Strap baby on and get to baking!!!  These sweet corn cakes are absolutely fabulous!  I don’t have a picture of our cakes because we ate them too fast for the camera to even catch!  And there are certainly NO leftovers!

Best Sweet Corn Cakes

*best of all, they are gluten free so our whole family could enjoy!

Ingredients needed:

1/2 cup butter – softened

1/3 cup maseca – masa harina

1/4 cup water

1 1/2 cups frozen whole-kernel corn –  thawed & processed until chunky in the food processor

1/4 cup cornmeal

1/4 teaspoon salt

1/2 teaspoon baking powder

1/3 cup white sugar

2 tablespoons heavy whipping cream


Preheat oven to 350 degrees.

Beat butter in bowl until creamy. Add the Maseca flour& water.  Mix well. Stir processed corn into the butter mixture.

In a separate bowl, mix cornmeal, salt, baking powder, sugar, & cream.

Mix both bowls together &  stir to combine.

Pour batter into 8×8 inch ungreased baking pan.

Place pan into a 9×13 inch baking dish filled a third of the way with water.

Bake for 50 – 60 minutes.

Allow to cool for 10 minutes.

Best tip:

Use an ice cream scoop to serve the corn cakes.

Enjoy this cutie pie picture of babywearing daddy, Luke, and his his tiny chef on his back in a Beco Butterfly II!

PAXbaby Beco Butterfly II daddy babyweaing cooking

*happy {baking} & babywearing*

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