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: 20 min
  • Cook: 1 hour
  • Total: 1 hour 20 min
  • Serves 4-6
Chi-Chi's Style Sweet Corn Cake

Carbohydrate Counts

Carbs-per-gram ratio: 0.2913

Serving Size 180g (about 52g carbs)

Carb calculations Weight Carbs
Sweet corn 454g (106g)
Masa harina 40g (31g)
Sugar 96g (96g)
Yellow cornmeal 32g (25g)
Whipping cream or milk (3g)
Net Weight 896g (261g)

* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs. Provided for informational purposes only. Consult your doctor for insulin dosing advice.

  • 454g / 1 pound sweet corn, cooked or thawed
  • For this recipe you can use either a pound of corn cooked from fresh ears or one pound of thawed corn from bag of frozen corn. Cook or thaw corn according to your choice and set aside.
  • 1 tablespoon butter
  • Preheat oven to 350°F. Grease an 8x8 baking dish with butter and set aside.
  • 3 cups water
  • Bring 3 cups of water to a boil in a small sauce pan. Set aside.
  • ½ cup butter, softened
  • In a large bowl, beat butter until fluffy.
  • 40g / ⅓ cup masa harina (corn flour)
  • Gradually beat in masa harina.
  • ¼ cup reserved hot water
  • On low speed, beat in water.
  • reserved sweet 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.
  • 96g / ½ cup sugar
  • 32g / 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.
  • reserved hot water
  • Pour mixture into prepared 8x8 baking pan. Level with a spatula and cover with foil. Place in a 9-inch-square baking pan or larger. Pour reserved hot water half way up the side of the smaller pan.
  • Bake at 350°F until center of corn cake has set, about 1 hour. Note that the corn cake will be moist and very crumbly.
  • Remove smaller pan from water, uncover, and let stand 15 minutes before serving.
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