Creamy Corn Cake with Cheese

Here’s a delicious and easy Creamy Corn Cake with Cheese recipe — a comforting dish that’s perfect as a side or even a main course!

🧀 Creamy Corn Cake with Cheese (Pastel de Elote con Queso)

Ingredients:

• 2 cups fresh or frozen corn kernels (thawed if frozen)

• 1/2 cup cornmeal or masa harina

• 1/2 cup all-purpose flour

• 1 tsp baking powder

• 1/2 tsp salt

• 2 tbsp sugar (adjust to taste)

• 2 large eggs

• 1/2 cup heavy cream or sour cream

• 1/4 cup milk

• 1/4 cup unsalted butter, melted

• 1 1/2 cups shredded cheese (cheddar, mozzarella, Monterey Jack, or a mix)

• Optional: 1/2 tsp chili flakes or finely chopped jalapeños for heat

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9-inch baking dish or a similar-sized casserole dish.

2. Blend the corn:

   • In a blender or food processor, pulse the corn kernels until mostly smooth (a bit of texture is fine).

3. Mix the batter:

   • In a large bowl, combine the cornmeal, flour, baking powder, salt, and sugar.

   • In another bowl, whisk together the eggs, cream, milk, and melted butter.

   • Add the blended corn and wet mixture into the dry ingredients. Mix until just combined.

4. Add the cheese:

   • Fold in 1 cup of the shredded cheese (reserve 1/2 cup for topping). Add chili flakes or jalapeños now if using.

5. Bake:

   • Pour the batter into the prepared dish. Sprinkle the remaining 1/2 cup cheese on top.

   • Bake for 35–40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

6. Cool and serve:

   • Let it sit for 10–15 minutes before slicing. Serve warm as a side dish or enjoy it as a light meal with a salad.