Chi-Chi's Style Sweet Corn Cake

Chi-Chi's Style Sweet Corn Cake

One of my wife's favorite side dishes growing up was Chi-Chi's sweet corn cake. Since they've gone out of business, I set out to recreate the sweet and savory side dish that she loves. Makes a great accompaniment to Mexican dishes, chili, and bean soups.
  • Prep: 25 min
  • Cook: 50 min
  • Total: 1 hour 30 min
  • Serves 4-6
Chi-Chi's Style Sweet Corn Cake
  • 2 cups water
  • Bring 2 cups of water to a boil in a small sauce pan. When ready, pour into a measuring cup with an easy pour tip.
  • ½ cup butter, softened
  • In a large bowl, beat butter until fluffy.
  • ⅓ cup masa harina (a type of corn flour available in specialty food stores and many supermarkets)
  • Gradually beat in masa harina.
  • ¼ cup water
  • On low speed, beat in water.
  • 1 pound corn, cooked or thawed
  • You can use either a pound of corn cooked from fresh ears or one pound of thawed corn from bag of frozen corn.
  • Coarsely chop corn in a food processor using pulse speed until it is mostly, but not complete, broken down. Add corn to masa mixture and stir well.
  • ½ cup sugar
  • 3 tablespoon yellow cornmeal
  • 2 tablespoon whipping cream or milk
  • ¼ teaspoons baking powder
  • ¼ teaspoons salt
  • In a small bowl, stir together sugar, cornmeal, cream, baking powder, and salt. Stir into corn mixture.
  • Spread in a greased, 8-inch-square baking pan. Cover with foil. Place in a 9-inch-square baking pan or larger and pour boiling water half way up the side of the smaller pan.
  • Bake at 350°F for 50 minutes or until set. Note that the corn cake will be moist and very crumbly.
  • Remove smaller pan from water, uncover, and let stand 15 minutes.
From MakeBetterFood.com. . (http://makebetterfood.com/recipes/chi-chi-sweet-corn-cake/).
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