The best delicious Chi-chi's Sweet Corn Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chi-chi's Sweet Corn Cake recipe today!
Hello my friends, this Chi-chi's Sweet Corn Cake recipe will not disappoint, I promise! Made with simple ingredients, our Chi-chi's Sweet Corn Cake is amazingly delicious, and addictive, everyone will be asking for more Chi-chi's Sweet Corn Cake.
What Makes This Chi-chi's Sweet Corn Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chi-chi's Sweet Corn Cake.
Ready to make this Chi-chi's Sweet Corn Cake Recipe? Let’s do it!
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1/2 c Butter or Margarine/softened
1/3 c Masa harina* see note below
1/4 c Water
10 oz Pkg.Froz.corn,thawed/drained
1/3 c Sugar
3 tb Yellow cornmeal
2 tb Heavy cream
1/4 ts Baking powder
1/4 ts Salt
GARNISH
Parsley, minced
Sliced chili peppers
Source: Gannett Newspaper 4/16/97 from Ladies Home Journal 7/96
Description: These cakes are reminiscent of Southern spoon bread.
1. Heat oven to 350 degrees F. Grease an 8-inch square baking pan.
Beat softened butter or Margarine in large mixer bowl until creamy.
Gradually beat in masa harina*. On low speed beat in water.
2. Process thawed, drained corn, in food processor, pulsing until
coarsely chopped. Stir into masa mixture.
3. Combine sugar, yellow cornmeal, heavy cream, baking powder and
salt in a small bowl. Stir into corn mixture. Pour into prepared pan;
cover with foil. Place in larger pan and pour boiling water halfway
up side of pan.
4. Bake 50 minutes until set. Carefully remove pan from hot water.
Uncover and let stand 15 minutes. Sprinkle with sliced chilies and
parsley.
* Masa harina is a flour made from corn. Milled by Quaker Oats (among
others), it’s available in Hispanic markets and by mail from Mo’Hotta
Mo’Betta (1-800) 462-3220 USA.
From the recipe files of suzy@gannett.infi.net
Yields
8 Servings
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