Serve this lightly sweetened corn pudding hot or cold.

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Recipe Summary

prep:
10 mins
cook:
1 hr
total:
1 hr 10 mins
Servings:
10
Yield:
1 9x9-inch pan
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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 Facts

169 calories; protein 1.5g; carbohydrates 18.1g; fat 10.8g; cholesterol 28.5mg; sodium 147mg. Full Nutrition
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Reviews (47)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/29/2006
Substitute Cream of Corn for Corn, and skip the food processor step - makes for a better corn cake Read More
(59)

Most helpful critical review

Rating: 2 stars
07/19/2006
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! My guess the foil covering. It never says to take it off. Granted I am not the finest baker in the world. I don't do it often enough but for the slow learners out there like myself if something needs to be removed please put that in the directions. Read More
(19)
59 Ratings
  • 5 star values: 45
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 3
Rating: 4 stars
11/29/2006
Substitute Cream of Corn for Corn, and skip the food processor step - makes for a better corn cake Read More
(59)
Rating: 5 stars
09/28/2008
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 the 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! Read More
(51)
Rating: 5 stars
01/29/2008
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 be much softer. Very tasty I used it as a dessert! Thanks! Read More
(42)
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Rating: 5 stars
12/04/2009
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 corn in place of the frozen corn & whipping cream. One can worked out exactly to 1.5 cups. And since it was "creamed" I skipped the food processor step. I also used splenda instead of sugar. Total comfort food...corny carby goodness. BTW: This is EXACTLY the same as "Sweet Corn Cakes" by Sue202 and "Sweet Corn Cake" by Lee Ann Clarke...trying to save you the step of comparing recipes like I do. Read More
(34)
Rating: 5 stars
05/25/2009
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 remaining time. This recipe is DELICIOUS!!! We ate over half of it for lunch today very few leftovers and it will become a regular in my kitchen. Read More
(21)
Rating: 2 stars
07/18/2006
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! My guess the foil covering. It never says to take it off. Granted I am not the finest baker in the world. I don't do it often enough but for the slow learners out there like myself if something needs to be removed please put that in the directions. Read More
(19)
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Rating: 5 stars
08/27/2007
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 substitute with cornmeal & it turns out just the same. When I bring this to potlucks I transfer into my slow cooker & it's one of the first things gone. I haven't tried the creamed corn yet. My favorite frozen so far is Green Giant Extra Sweet Niblets Corn. One 1 lb. bag for a double batch. You gotta add this as a side to your Mexican meals!!! Yum!!!!!!! Read More
(17)
Rating: 5 stars
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 almost wet. My boyfriend suggested that the next time I try the frozen corn. (Of course I was trying to save time on the food processor step!!) So when I made it with the frozen corn the batter seemed almost too dry to me. I opened a can of creamed corn and added maybe two or three tablespoons....and it turned out PERFECT!!! Read More
(16)
Rating: 5 stars
01/01/2004
Great recipe just like ChiChis! Read More
(8)
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