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Copycat Don Pablo's Corn Cake
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For anyone missing the flavors of Don Pablo's, this corn cake recipe delivers a comforting taste of tradition with just a few ingredients.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
6 reviews
1 comment
ingredients
1/2 cup softened butter (do not substitute)
1/3 cup corn flour
1/4 cup water
1 can (10 ounce size) creamed corn
1/4 cup corn meal
1/3 cup sugar
1/4 teaspoon salt
1/2 teaspoon baking powder
2 tablespoons heavy whipping cream (or milk)
directions
Preheat the oven to 350 degrees F.
Place the softened butter in a medium-sized mixing bowl. Beat on medium speed with an electric mixer until creamy.
Add the corn flour and water and beat until smooth. Stir in the corn by hand.
In another bowl, combine the cornmeal, sugar, salt, and baking powder and mix well. Stir in the heavy whipping cream. Add the mixture to the corn batter and stir well to combine.
Pour the batter into an ungreased 8x8-inch baking dish. Cover tightly with aluminum foil.
Place the 8x8-inch dish inside a larger baking dish (such as a 9x13-inch baking dish) and fill it 1/3 full with hot water.
Carefully place the corn cake in the oven and bake at 350 degrees F for 50-60 minutes. Remove from the oven and let it cool for 10 minutes.
Serve warm, using an ice cream scoop to portion out servings.
cook's notes
The secret to getting it creamy like Don Pablo's is the steaming so it is important to bake it covered and inside a pan of water.
recipe tips
Experiment with adding spices like cinnamon or nutmeg a different twist.
Add fresh corn kernels for added texture and sweetness.
For a more indulgent version, try adding cheese to the batter.
If using regular milk instead of heavy cream, consider adding a tablespoon of melted butter to mimic the richness.
Adding jalapenos or green chiles can give a spicy kick to the corn cake.
Adjust the sugar to taste if you prefer a less sweet dish, or add a drizzle of honey when serving for extra sweetness.
common recipe questions
Can I substitute butter with another fat?
No, in this recipe, butter should not be substituted as it is essential for flavor and texture.
What type of corn flour should I use?
Use a finely ground corn flour, often referred to as masa harina or corn flour.
Is there an alternative to creamed corn?
You could make your own creamed corn by blending corn kernels with a little milk or cream until desired consistency is reached, although it may alter the final flavor slightly.
Why is a water bath used for baking the corn cake?
The water bath provides gentle and even heat while baking, which helps to prevent the cake from drying out and gives it a creamy texture, mimicking steaming.
Can I use a different size baking pan?
While the recipe specifies an 8x8 pan, other sizes can be used, but adjust the baking time accordingly since the thickness of the batter will change. You will also need to make sure the pan can fit inside a larger pan of water while baking.
How can I tell when the corn cake is done?
The corn cake is done when it has set in the center and a toothpick inserted comes out clean or with just a few moist crumbs attached.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Can this be frozen?
Yes, this corn cake can be frozen. Wrap it tightly in plastic wrap and then place it in a freezer-safe container. It can be frozen for up to 2-3 months.
How do I reheat the corn cake?
Reheat individual portions in the microwave for about 30 seconds to a minute or until warmed through. For larger portions, bake in a preheated oven at 350 degrees F for about 10-15 minutes.
tools needed
Mixing Bowls: A medium-sized bowl for beating the butter and mixing the corn flour, water, and creamed corn. A second mixing bowl is needed for combining the cornmeal, sugar, cream, salt, and baking powder.
Measuring Cups and Spoons: For measuring out the ingredients such as the corn flour, water, salt, and baking powder.
Electric Mixer: An electric mixer for beating the butter until creamy and for mixing the ingredients thoroughly.
Aluminum Foil: To cover the baking pan tightly in order to steam the corn cake while it bakes.
8x8-inch Baking Pan: For holding the corn cake batter while it bakes. This size is optimal for the given recipe.
9x13-inch Baking Pan: Used to create a water bath by filling it 1/3 with hot water, which helps steam the corn cake (giving it the Don Pablo like texture).
Ice Cream Scoop: Recommended for portioning and serving the corn cake after it has been baked and cooled for 10 minutes.
what goes with it?
Grilled Chicken: This corn cake pairs well with Chili's margarita grilled chicken, offering a sweet and savory contrast.
Spicy Shrimp Tacos: Serve the corn cake alongside spicy shrimp tacos for a contrasting texture and sweetness.
Corn and Black Bean Salsa: Corn and black bean salsa is a fresh and zesty addition, adding brightness and acidity that balances the sweetness of the corn cake while providing a protein boost.
Chili Con Carne: Serve the corn cake as a side with chili con carne. The cake's mild sweetness contrasts with the savory, spicy flavors of the chili.
Honey Butter: Spread some honey butter on the corn cake while it's warm for a simple yet indulgent addition.
Sour Cream: Adding a dollop of sour cream brings creaminess and a tang that balances the sweetness of the corn cake.
nutrition data
274 calories, 18 grams fat, 29 grams carbohydrates, 2 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
November 12, 2023
This is very close to the Don Pablo recipe. Iâve been craving it since the one by me closed about 3 years ago. I doubled the recipe and used 1 can of creamed corn and half a can of regular corn. It didnât need extra sugar. I will definitely make this again.
May 6, 2020
I used to work at Don Pabloâs for 3 years in college. I miss the corn cake so finally I tried to make my own. This took me straight back to the Molcajete dish it was served in! I increased the recipe to 1.5x because I had a 15 ounce can of creamed corn. (This took 4 grocery stores to find during covid19). I cooked closer to 80 minutes to account for upsizing. Garnished with some shredded cheese and a sprinkle of sea salt. Olé!
January 22, 2018
I made this last summer. It was great. I did add an extra tbsp of sugar, and was plenty sweet. I might consider increasing the corn meal next time and see how the texture turns out.
I don't have corn flour what can I substitute?
You can use regular wheat flour. Texture might be a little different but it will still work.
December 4, 2014
I agree that it needed more sugar so I added a few more tablespoons. Very good though.
November 11, 2013
The cake was done nicely and cooked through but it was a little bland. I wasn't sure if I should add more sugar or maybe it needed more salt. I did use generic creamed corn so maybe that was the problem. I don't normally buy creamed corn so maybe a brand name one would have more flavor. Also is it supposed to be white or yellow cornmeal? Would that make a difference with the flavor? Clearly I don't cook this type of dish very often so I just don't know. I do want to try it again though so any input would be appreciated.
February 3, 2013
This is exactly like Don Pablo's Sweet bread. So good!