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.
- 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
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.
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