Chi Chi's Corn Cake

34 Reviews

Prep: 10 min
Cook: 1 hr
Ready In: 1 hr 10 min

“Serve this lightly sweetened corn pudding hot or cold.” - by SAUNDRA

Ingredients

1/2 cup butter
1/3 cup masa harina
1/4 cup water
1 1/2 cups whole kernel corn
1/4 cup cornmeal
1/3 cup white sugar
2 tablespoons heavy cream
1/4 teaspoon salt
1/2 teaspoon baking powder

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Metric US

Original recipe yields 1 9x9-inch pan

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, beat butter with electric mixer until creamy. Add masa harina and water and beat until well combined.
In food processor or blender, process corn in short pulses to coarsely chop. Leave several pieces of whole corn. Stir the processed corn and the cornmeal into the butter mixture.
In a separate bowl, stir together sugar, cream, salt and baking powder until well combined. Stir sugar mixture into butter mixture and pour all into a 9x9-inch baking dish. Cover with foil.
Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake 50 to 60 minutes, or until pick inserted in center comes out clean. Remove baking dish from water bath and let rest 10 minutes. Serve using ice cream scoop or large spoon.

Nutrition

Amount Per Serving (10 total)

Calories
169 cal
8%

Fat
10.8 g
17%

Carbs
18.1 g
6%

Based on a 2,000 calorie diet

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Reviews (34)

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noexpert

Nov. 29, 2006

"Substitute Cream of Corn for Corn, and skip the food processor step - makes for a better corn cake..." See more"

DrZak

Sep. 28, 2008

"OMG I just made this tonight for my mexican themed dinner fiesta and wow! My husband ate more than half the pan! I used to LOVE these suckers at Chi Chi's but unfortunately some bad onions ruined th..." See moree whole franchise. Anyways, I did make a few changes to the recipe that made it super good. I used 1 cup of creamed corn and 1/2 cup of whole kernel corn (from the can). I didn't put it in the food proessor. I also used Jiffy cornbread mix instead of the mexican cornflour and cornmeal. It turned out perfect! My husband can't wait till I make this again!"

JENIFER13

Jan. 29, 2008

"I substituted creamed corn and left out the water and it came out great! If you are looking for a more firm consistency, this isn't the recipe for you; this is supposed to be scoopable, so it will b..." See moree much softer. Very tasty, I used it as a dessert! Thanks!"

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