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My review
Chi Chi's Corn Cake
13
SAUNDRA
"Serve this lightly sweetened corn pudding hot or cold."
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Ingredients
1 h 10 m servings 169Original recipe yields 10 servings (1 9x9-inch pan)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 4456 Ratings
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Most helpful positive review
11/29/2006
Substitute Cream of Corn for Corn, and skip the food processor step - makes for a better corn cake
Most helpful critical review
7/18/2006
Obviously this must be my mistake because others have found success but I did everything by the letter and after 60 minutes at 350 degrees, I have warm corn cake mix. Nothing solid whatsoever! ...
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11/29/2006
Substitute Cream of Corn for Corn, and skip the food processor step - makes for a better corn cake
9/28/2008
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 rui...
1/29/2008
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 ...
12/4/2009
Oh just inject the fat right into my thighs! Why oh why did I decide to make this? Now I know just how easy it is to make this tasty stuff. This was just TOO GOOD! I used one can of creamed ...
5/24/2009
I followed the recipe but changed the baking instructions and did not use a water bath. I baked it in a corningware pan with a glass lid for 30 minutes, then removed the lid and baked for the re...
7/18/2006
Obviously this must be my mistake because others have found success but I did everything by the letter and after 60 minutes at 350 degrees, I have warm corn cake mix. Nothing solid whatsoever! ...
8/27/2007
I LOVE this recipe!!! My husband requests this whenever I make mexican themed meals. I always double it & it still fits into 1 8" square pan. Since I couldn't find the masa harina corn flour, I ...
10/17/2007
This recipe is AWESOME. I have made it twice--the first time I made it, I used a can of creamed corn instead of the frozen corn. It still came out really good, it was just very very very moist...