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–+ servings
Corn cake in a bowl.
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4.73 from 11 votes

Copycat Chi-Chi's Sweet Corn Cake

Copycat Chi-Chi's Sweet Corn Cake tastes just like the restaurant. A wonderful side dish that will have you coming back for seconds.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: corn cake, sweet corn cake, chi's-chi's
Servings: 6
Author: Heather Seeley

Ingredients

  • 1/2 cup butter, softened
  • 1/3 cup masa harina (Mexican corn flour)
  • 1/4 cup water
  • 1 1/2 cups frozen corn, thawed
  • 1/4 cup cornmeal
  • 1/3 cup sugar
  • 2 tablespoons heavy cream
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder

Instructions

  • Preheat oven 350 degrees F.
  • In a medium bowl, beat butter with a mixer until creamy. Add masa harina and water. Mix until well combined.
  • Place corn in a blender or food processor and coarsely chop on low speed. You should still see pieces of corn.
  • Stir chopped corn in the butter mixture. Add cornmeal and stir.
  • In a separate bowl, mix sugar, cream, salt and baking powder.
  • Pour sugar mixture in the butter mixture and stir.
  • Pour mixture into an ungreased 8x8 baking dish. Cover with aluminum foil. 
  • Place the baking dish into a 13x9 glass baking dish filled 1/3 of the way up with hot water.
  • Bake for 50-60 minutes or until cooked through. Remove from oven and take the 8x8 dish out of hot water bath and let sit for 10 minutes. 
  • Scoop out to serve.

Nutrition

Calories: 285kcal | Carbohydrates: 30g | Protein: 2g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 47mg | Sodium: 237mg | Potassium: 192mg | Fiber: 2g | Sugar: 11g | Vitamin A: 560IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 1mg