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Chi-Chi's Sweet Corn Cake Recipe

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This recipe for Chi-Chi's Sweet Corn Cake is from Trish's Best, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 stick butter, softened
⅓ c. masa harina (or AP flour)
¼ c. water
1½ c. frozen corn, thawed
¼ c. cornmeal
⅓ c. sugar
2 T. heavy cream
¼ tsp. salt
½ tsp. baking powder

Directions:
Directions:
Step 1
oven to 375º
Blend butter with electric mixer until creamy.

Step 2
Add flour & water to butter and beat until well combined.

Step 3
Put the defrosted corn into a blender or food processor and with short pulses, coarsely chop the corn on low speed. You want to leave several whole kernels of corn. Stir the chopped corn to the butter and flour mixture.& mix.

Step 4
Pour the corn batter into an ungreased 8x8" baking pan. Smooth the surface of the batter with a spatula. Cover the pan with aluminum foil. Place this pan into a 13x9" pan filled ⅓ with hot water.

Step 5
Bake 50-60 minutes or until the corn cake is cooked through. When it's done, remove the small pan from the larger pan of water and let it sit for 10 minutes. To serve, scoop portions with an ice cream scoop.

Personal Notes:
Personal Notes:
Great side with Mexican food! Based on Chi-Chi's restaurant recipe.

 

 

 

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