Chi-Chis Sweet Corn Cake

Ready in 1 hour
3 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Chi-Chis Sweet Corn Cake"

Share it:

Try this Chi-Chis Sweet Corn Cake recipe, or contribute your own.

"Finally, my search for the PERFECT corn cake recipe has ended! The texture is slightly different, but it tastes just like the Chi-Chi's goodness I remember. Used canned corn and all Masa flour instead of a flour/cornmeal combo. Next time I'll increase the total flour content to a full cup, as it came out a bit too buttery, sweet, and wet. Lightly grease the pan for easier cleanup. Thanks for sharing! ;)"

- sHellsKitchen

Ingredients

Are you making this? 
1/4 c Cornmeal
1/4 ts Salt
2 tb Heavy cream
1/3 c Sugar
1/4 c Water
1/3 c Masa harina
1/2 c butter; (1 stick), softened
1/2 ts Baking Powder
1 1/2 c Frozen corn; thawed

Original recipe makes 1

Servings  

Preparation

I got this recipe from Top Secret Restaurant Recipes by Todd Wilber. Preheat the oven to 375 degrees F. Blend the butter in a medium bowl with an electric mixer until creamy. Add the masa harina and water to the butter and beat until well combined. Put the corn into a blender or food processor and with short impulses, coarsely chop the corn on low speed. You want to leave several whole kernels of corn. Stir the chopped corn into the butter and masa harina mixture. Add the cornmeal mixture. Combine. In another medium bowl, mix together the sugar, cream, salt, and the baking powder. When the ingredients are well blended, pour the mixture into the bowl and stir everything together by hand. Pour the corn batter into an ungreased 8x8 inch baking pan. Smooth the surface of the batter with a spatula. Cover the pan with aluminum foil. Place this pan into a 13x9-inch pan filled one-third of the way up with hot water. Bake for 50 to 60 minutes or until the corn cake is cooked through. When the corn cake is done, remove the small pan from the larger pan and let it sit for at least 10 minutes. To serve, scoop out each portion with an ice cream scoop or rounded spoon. Masa Harina: A Mexican corn flour used to make tortillas. It is usually found in Latin American groceries and in the supermarket next to the flour. Serves 8 to 10 as a side dish. Posted to EAT-L Digest by Bonnie on Nov 24, 1997

Verified by stevemur
Calories Per Serving: 2125 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for Chi-Chis Sweet Corn Cake

I'd rate it:


sign in to add your comment

Learn more

Cake corn starch

Recipe ideas by email


Reviews

Add yours!

Finally, my search for the PERFECT corn cake recipe has ended! The texture is slightly different, but it tastes just like the Chi-Chi's goodness I remember. Used canned corn and all Masa flour instead of a flour/cornmeal combo. Next time I'll increase the total flour content to a full cup, as it came out a bit too buttery, sweet, and wet. Lightly grease the pan for easier cleanup. Thanks for sharing! ;)
sHellsKitchen 1 year ago
Never tried the Todd Wilbur recipe but I LOVED CHI CHI's. So sad that they are outta biz. I don't have the time to make this from scratch. Most grocery stores actually carry the packet of all the ingredients that you just add creamed corn to.
Love7721 3 years ago
This is a must try with your Mexican inspired dish!!
Jharden1979 3 years ago
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free